This is my second entry for Sweet NZ, originated by Alessandra Zecchini and this month is hosted by the very lady.
I consider this loaf as the healthiest loaf ever in the whole world. It does not contain either wheat flour nor dairy products. It tastes very citrusy with tangelo oil lingers in your mouth for a good long time. We love every slice of it.
We pick our own fresh tangelos in the garden. We just wash them and do a little scrub to remove dirt if there are any. If you buy your tangelos from a supermarket, you should soak them for a minute or two, wash them carefully and scrub its wax firsthand before you use them.
Gluten-Free Whole Tangelo Almond Loaf
This loaf is moist, gluten-free, and dairy-free. We love enjoying sliced with extra hot syrup. It keeps well in the fridge, covered. We ate them slightly warm.
4 whole tangelos, washed
2 whole extra tangelos, grated rind and juiced
1 extra whole egg
220g caster sugar
1 1/4 tsp baking powder
280g almond meal (blanched almond and process until fine, measure the exact amount)
Place 4 whole tangelos in a saucepan, cover with water and cook until tangelos soft. It will take about 50-60 minutes on medium heat. Keep the water checked while cooking and top more water when you see it's going to dry.
Remove cooked tangelos with a slotted spoon to cool down. When they are cool enough to handle, slice them in half and scoop out the flesh. Discard the pips. You can remove the white pith if you'd like to make sure your cake won't taste bitter.
Preheat the oven to 180C. Prepare a deep loaf tin, greased and lined with baking paper.
Process cooked tangelos with fresh rind and juice of 2 tangelos and an extra egg together in a blender until smooth.
Beat on high heat 6 eggs with caster sugar and baking powder until thick, but not too pale or fluffy. Just thick enough to hold itself and air the whole mixture later on. Reduce the speed to low and beat in almond meal and tangelo pulp mixture. Pour into the prepared tin, level and bake for 45-60 minutes until it springs back when touched. Remove from the oven and let the loaf cool in its tin for 5 minutes.
At this stage, you can prick the loaf and pour hot tangelo syrup over, or remove the loaf from the tin and serve it with hot syrup. Whatever suits you. I pour half of the syrup over and reserve the rest for more syrupy companion to serve.
Hot Tangelo Syrup
2 large tangelos, zest and juice
1 cup white sugar
Cook the tangelo juice and sugar together until thick and add in the tangelo zest. Cook for a further 3 minutes and remove from the heat. Pour over the loaf or to serve.