Wednesday, 17 October 2012

Grain Free Orange & Sultana Cake GF SCD

I love fruit cakes and this cake is almost guilt free since it derives its sweetness from natural, unrefined sources. The almonds provide a nutritious boost to the cake making it ideal for breakfast, snacking and afternoon tea.
Almond flour is in fact a good source of calcium, iron, manganese, magnesium and vitamin E. Each ounce delivers about 7 grams of protein and even though almonds are high in fat, it is largely monounsaturated fat which is believed to aid the reduction in cholesterol levels.

Orange and Sultana Cake GF SCD

200g ground almonds
150g Sultanas
50g unsweetened dessicated (shredded) coconut
3 large eggs
1 - 2 large unwaxed oranges
3 tblsps extra virgin olive oil
80ml acacia honey
½ tsp bicarbonate of soda
1 tblsp pure vanilla extract (alcohol, water and vanilla only)
pinch salt

If you can, please use scales and stick to my measurements but if you need to convert them or use a Fahrenheit oven setting, please see the tab at the top of the page marked measures. These are approximate though since it depends on the size of your cup.

Because you're going to soak the sultanas in orange juice, it's best to prepare them the night before or at least a few hours before baking. Grate the rind of the orange, cover and put to one side in a cool place. One orange gives the cake a subtle orange taste, add more orange rind for a stronger orangey taste!

Measure out the sultanas into a bowl. Squeeze the juice from half an orange and pour over the dried fruit. 
Leave in a cool place for at least 3 hours, preferably overnight, to absorb the juice. 

When you are ready to make the cake drain off any excess juice. 
Set the oven to 170° C (fan/convection oven). Line a 2 pound loaf tin‎ (7½" x 3½" x 2½" (19cm x 9cm x 6.5cm)) with a liner or parchment paper. 

Pour the honey, extra virgin olive oil and vanilla extract into the bowl of a food processor then break in the eggs. Process until combined.

Pour the ground almonds, dessicated coconut, bicarbonate of soda, salt and orange rind into the bowl.

Process on a medium speed until all the dry ingredients have been mixed in. The mixture may look like it's curdled but don't worry!

Pour into another bowl and mix in the soaked sultanas.

Pour the mixture into the prepared tin.

Bake in the middle of the oven for 15 minutes then turn the temperature down to 
160°C and bake for another 45 to 55 minutes or until a skewer inserted into the cake comes out clean and the top of the cake springs back when lightly touched. After 40 minutes quickly cover with parchment paper to prevent the cake burning.

Leave to cool in the tin for about 15 to 20 minutes.

Carefully tip out on to a cooling tray. I lay a cooling tray on top, hold it tightly then quickly turn it over. Remove the liner. After about 20-30 minutes flip the cake back again.

Wait for it to cool before cutting it into slices. I say that but in the picture below the cake was still warm - we couldn't wait!

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  1. OK, I admit my American-ness is shining through. It took me awhile to figure out what sultanas were. But, once I did, you had me hooked. I love fruitcake too. My son thought this sounded great as well, and he's not SCD - and he's 12 so he's very honest about whether something looks/tastes good or not.

    Looking forward to trying this one!

    1. Haha! Funny how we use words over here that aren't familiar in other countries! Having said that, I keep having to look things up! Thank you and please say thank you to your son from me - actually my daughter loves this cake!

  2. Hi Vicky,
    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

  3. This post had my mouth watering! Oranges, almonds, sultanas - yum! I love fruit cakes like this for breakfast - and the almonds would add such a gorgeous flavour. I'm definitely going to give this recipe a try as soon as I get home :)

    1. Thank you April! Did you try it?

  4. YUM, I love orange! I am so hungry now~ Thanks for linking up at our Gluten Free Fridays party! What a fantastic link up of recipes and other GF goodies! Each week, I am so amazed! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Cindy from

    1. You're welcome Cindy and Thank You!!

  5. Confession: I had to look up sultanas. I looked at them and thought: "they look like gold raisins". :) I am so glad I recognize my dried fruit, even if I don't know what it is called.

    Your cake looks delicious!

    1. I think they are like gold raisins Alea but we have gold raisins too and they're not sultanas. They are Thompson Seedless raisins apparently are they what you call gold raisins? This will taste nice with any dried fruit though!

  6. I have really enjoyed using almond flour for baked goods, so much healthier. Your cake/bread looks perfect for a mid-morning snack with a second cup of coffee. :) Sultanas

    1. Thank you Judy! Just use seedless golden raisins!

  7. I love the crunch of almond flour gives in the cake, this is beautiful aromatic and delicious. Thanks for sharing with Hearth and Soul blog hop.

    1. Thank you Swathi! I really appreciate that and I'm so pleased you like it.

  8. This cake sounds yummy. Just one question, did you use almond flour or ground almonds? Sounds the same but the texture is different. Thank you in advance for answering. :)

    1. Thank you for you comment :) Ground almonds is the same as almond flour in the UK. Almond meal is a little different and probably wouldn't work. Hope it works OK for you.