Gluten-free and Dairy Free Orange Cake - Keke ārani wīti-kore me te hua miraka-kore

A moist, gluten-free and dairy-free cake with whole orange puree.

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Prep Time 30

Cook Time 1

Boiling Time for oranges 1

Servings slices

Ingredients

Gluten-free Orange Cake - Keke Ārani Wīti-Kore

2 whole ārani (oranges, medium size)
¼ C noni (oil, neutral)
½ tsp tote (salt) fine salt
1 tbsp hinamona (cinnamon) ground
1 tbsp wanira (vanilla)
¾ C kokonati pūtī (desiccated coconut)
½ C puehu kānga (cornflour)
1 ¼ C peru oneone (almond meal)
2 tsp pēkana paura (baking powder)
3 hēki (eggs) size 6
1 ¼ C huka one (caster sugar)

Cinnamon Icing - Pani Reka Hinamona

100 g pata kūteretere (softened butter). You can use 100g of olivini (dairy free spread) here if you want the icing to be dairy free too.
1 tsp hinamona (cinnamon)
1 tsp wanira (vanilla)

Decorations - Ngā Whakarākei

200 g rahipere (raspberries)
¼ C kākano pamakaranete (pomegranate seeds)
1 tbsp kiri ārani (orange zest, finely grated)

Instructions

Add the ārani (oranges) to a pot and cover with water. I add the lid upside down so the ārani stay submerged under the water as they cook. Boil for ārani (oranges) for 1 hour over medium-high heat.
Once the ārani (oranges) are cooked, remove them from the water, chop them in to chunks and allow to cool for 10 minutes. Then add them to a tāwhirowhio (food processor) and process into a smooth puree.
Add the noni (oil), tote (salt), hinamona (cinnamon) and wanira (vanilla) in to the orange puree. Process until combined. Tip in to a bowl and cool. This could be made up to 5 days before it is needed, store in the fridge in a sealed container and use when ready.
Add the kokonati pūtī (desiccated coconut), peru oneone (almond meal) and puehu kānga (cornflour) to the food processor. Pulse the ingredients so it creates a fine powder.
Tip in to a small bowl, stir in the pēkana paura (baking powder) and leave aside.
Pre-heat your oven to 150 °C on the bake setting.
Grease a 19cm or 20cm spring-form cake tin and line with baking paper.
In to a third bowl (sorry for this many bowls), add the hēki (eggs) and huka one (caster sugar). Whip on high for 5 to 7 minutes until light in colour and fluffy.
Add all of the dry ingredients and the pēkana paura (baking powder) in to the egg mixture, no sifting needed. Fold it gently all together until combined.
Add half of the cooled orange mixture and fold it in gently. Add the second half of the orange mixture and fold it in until everything is combined.
Pour the batter in to your prepared cake tin and bake for 1 hour. If the cake is browning too much after 40 minutes of baking then cover the cake tin with a tray. This stops the browning and allows the moisture to remain in the cake.
Remove from the oven and release the spring. Leave to cool for 15-20 minutes upright and then flip it on to a cooling tray to completely cool.
Once the cake is cool smear it with my simple cinnamon icing. Now arrange the rahipere (raspberries) on top. Sprinkle over kākano pamakaranete (pomegranate seeds) and grate over the kiri ārani (orange zest). Serve and enjoy.
This cake keeps well in a lidded container, stored in a cool place. It is the type of cake that will deepen with flavour and taste even better after a couple of days.