Many Triangle readers will be familiar with the delicious food offered at Boneless Vegetarian Café in Bermagui. It’s a local treasure for those of us who are vegan, vegetarian, gluten-free or have other requirements or preferences. These recipes from Boneless accompany this month’s My Triangle feature.

This cake recipe is gluten-free and dairy-free.

Ingredients

2 medium oranges
6 eggs
1 1/4 cups white sugar
2 3/4 cups almond meal
1 1/4 baking powder
1 teaspoon salt

Method

1. Rinse oranges, then boil in a pot of hot water for 1 hour until soft.
2. Remove and rinse again, cool slightly so you can handle them. Slice and dice, removing any seeds.
3. Preheat the oven to 160°C.
4. Place chopped oranges in a food processor. Blitz on high, scraping down the sides in between, until it’s pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
5. Add almond meal, eggs, baking powder and sugar.
6. Blitz for 5-10 seconds until combined.
7. Bake 60 minutes
8. Pour into prepared cake pans. Bake for 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.
9. Cool fully in cake pan before cutting

Photo by Yulia Khlebnikova on Unsplash