Full question
Hello, I made the Almond and Orange Blossom Cake and the mixture looked good and fluffy when I poured it into the tin. After I checked that the cake was cooked, I took it out of the oven but it collapsed. Did I need to leave in the oven longer? Could you suggest what to do to avoid this? Thank you.
Our answer
Nigella's Almond And Orange Blossom Cake (from HOW TO EAT) is a moist cake that contains ground almonds (almond meal) and is flavoured with orange and orange blossom water. It doesn't contain any chemical leavening, such as baking powder, so it isn't quite as light and spongy as a regular cake.
Unfortunately we are not sure if the cake was made with gluten-free rice flour or regular plain (all-purpose) flour. If made with gluten-free flour the cake may sink slightly on cooling (though should not collapse completely). The cake should be baked until it is firm on top and a cake tester inserted into the centre comes out completely clean. If the cake looks soft still on top, let it bake for a further 5 minutes and test again. For the gluten-free cake it may help to let the cake cool completely in the tin before unspringing it (run a knife around the edge of the cake first to loosen it), as the lack of gluten does make it more tender.
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