Dunsandel Store's gluten and dairy-free after citrus cake

Photo: Supplied
Photo: Supplied
Ask a Chef reveals the secrets of those supurb dishes you ate in cafes and restaurants and wanted to try yourself. 

Serves 10-12

2 oranges

1 lemon

6 eggs

2 cups icing sugar

3 cups almond meal

2 tsp baking powder


Boil the whole fruit until soft. Once cool, put into a food processor with 1 cup of the boiled juice and blitz until smooth.

Whisk eggs and icing sugar until thick and creamy.

Blend almond meal (ground almonds) and baking powder together. Add the processed fruit and mix until combined.

Add the almond citrus mix to the egg and icing sugar and whisk on medium speed until all combined.

Pour into a cake tin lined with paper on the bottom and sides. Bake 140degC fan forced or 160degC bake, for about 2 hours. Leave in the oven, turned off, to cool down and set.

Recipe provided by Dunsandel Store baker and manager Bex Savage. Recipe requested by Tina Harnett, Amberley.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.


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