Gluten-free orange-and-lemon hazelnut cake

Gluten-free orange-and-lemon hazelnut cake

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  • 8
  • Easy
  • 1 hour 25 minutes, plus cooling time
  • 50 minutes
  • Woolworths Organic Swooping Swallow Sauvignon Blanc 2014


  • 3 oranges
  • 2 lemons
  • 6 large free-range eggs
  • 275 g caster sugar
  • 1 1⁄2 t baking powder
  • 275 g ground hazelnuts
  • 1 t cardamom seeds, crushed

Cooking Instructions

Preheat the oven to 180°C. Place the oranges and lemons in a saucepan and cover with water. Simmer over a medium- low heat for 25 minutes. Drain and refresh the water, repeating the process twice. This process will remove any bitterness. Set aside to cool.
Grease and line a 23 cm springform cake tin.

Roughly chop the cooled fruit (do not peel), removing the white pith in the centre and any seeds.

Blend the citrus is a food processor to form a purée. Measure out 11⁄3 cups of purée and set aside.

Using an electric mixer, beat the eggs until light and creamy, then gradually add the sugar and baking powder. Continue beating until thick and pale in colour. Gently fold in the ground hazelnuts and the citrus purée until well combined. Stir in the cardamom seeds.

Pour the mixture into the cake tin and bake for 50 minutes, or until a skewer inserted comes out clean.

Cook's note: You can also use almond flour in this recipe.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • Vanessa Christiane
    April 3, 2016

    TASTE magazine is always a feast for my eyes and I often try them out and try to do so with the flair that you do Abigail!

    I still have copies I have hung onto for ten years which hold some of my very favourite meals and desserts.

    ❤ between the pages whether its the paper copy or your website TASTE Magazine.

    Best Regards and thanks for the deliciousness I am able to re-visit time and time again.

    Vanessa Christiane