Flourless Orange, Almond and Rosemary Cake Recipe
The Telegraph publishes a gluten-free cake recipe featuring citrus, ground almonds, and rosemary syrup from award-winning food writer Diana Henry. The recipe serves 8 and takes approximately 80 minutes total preparation and cooking time. This type of flourless cake offers a naturally gluten-free dessert option with bright, aromatic flavors.
Diana Henry, The Telegraph's award-winning cookery columnist, shares a flourless orange, almond and rosemary cake recipe designed to be naturally gluten-free. The cake combines ground almonds with separated eggs—yolks beaten with sugar until pale and fluffy, then folded with stiffly beaten whites—and is infused with orange zest and juice. A citrus and rosemary syrup is prepared separately and poured over the warm cake after baking to allow absorption. The recipe serves 8 people and requires 25 minutes of preparation and 55 minutes of baking time. Henry notes that thyme can substitute for rosemary, or a cinnamon stick can be added to the syrup for a spiced variation. The finished cake is served at room temperature with crème fraîche or whipped cream.
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Flourless orange, almond and rosemary cake
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