Darjeeling & Orange Cake


 Darjeeling & Orange Cake

Gluten and dairy free

This is a beautifully light cake goes perfect with a cup of fragrant Darjeeling in the afternoon summer sun. Topped with thinly sliced oranges and drizzle of orange icing a perfect centre piece for afternoon tea.



4 large free range eggs separated

3 Tbsp freshly squeezed orange juice

(extra 1 tbsp orange juice to finish)

Zest of 1 large orange

2 tsp vanilla extract

½ cup caster sugar

¾ cup ground almonds

¾ cup gf self-raising flour

1tsp baking powder

1tsp cinnamon

1tsp mixed spices

1 heaped tbsp ground Darjeeling leaves

1tsp cider vinegar

Pinch salt

¼ cup icing sugar

To decorate- Icing sugar and fresh orange juice mixed to thick but runny paste. Fine slices of orange or orange zest.




Preheat oven to 180c. Prepare your tin either a 20cm loose bottom tin or decorative tin, lightly grease the sides.

Beat the egg yolks, orange zest, orange juice, vanilla, ¼ cup caster sugar.

In a separate bowl mix the almonds, flour, spices, Darjeeling and baking powder mix to combine. Add the flour mix to the egg yolk mix and beat together until it makes a smooth batter. In a clean bowl whisk the egg white until they form bubbles, keep whisking and gradually add the icing sugar, vinegar and salt whisk until stiff peaks form. Fold the egg white mixture a little at a time into the batter mixture. Transfer to your prepared tin and bake in the middle of the oven for 25-30 minutes or until a skewer inserted comes out clean. While hot and still in the tin prick with a cocktail stick and pour over the tbsp of reserved orange juice. Allow to cool in the tin for a few minutes then transfer to a wire rack to cool completely. Decorate with Icing sugar mixed with a little orange juice and drizzle over the top and decorate with finely sliced oranges or orange zest.

Serve with a delicious pot of tea.




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