This Dessert Is Actually Good for Your Skin
Sienna Miller’s make-up artist shares a gluten-free recipe that is delicious (we swear!) and full of nutrients.
If there’s anyone who knows about how filling your body with vitamin-rich and natural foods can be amazing for your skin, it’s makeup artist Wendy Rowe, who’s painted the faces of everyone from Sienna Miller to Daria Werbowy and Victoria Beckham, the former of which wrote the foreword to Rowe’s new book, Eat Beautiful, featuring 70 recipes created to enhance your skin, like her delicious zucchini pasta dish and avocado and beet salad. Herein, we asked her to share another one of her all-time favorite recipes from her book—the flourless orange and almond cake, perfect for the winter.
Flourless Orange and Almond Cake
“During winter, skin is prone to dullness and needs to be brightened up to keep it looking great. Look for naturally bright-colored fruits and vegetables like oranges, rhubarb, and red cabbage, as these have all the vitamins and nutrients you need to repair skin and improve cell turnover. The zest of an orange is perfect for skin brightening. This cake is so easy to make! It contains skin-boosting orange zest and almonds and tastes amazing.”
Ingredients:
2 oranges
butter or coconut oil, for greasing
3 eggs
1 cup superfine sugar
10 oz ground almonds
1 tsp baking powder
1 tbsp chopped pistachios, for sprinkling
Directions:
1. Place the oranges in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat and cook for one hour or until tender. Transfer to a food processor and blend until smooth.
2. Preheat the oven to 400°F, then grease a 9-inch-diameter cake pan with a little butter or coconut oil and line the base with parchment paper.
3. Place the eggs and sugar in a mixing bowl and, using an electric beater, whisk until thick and pale. Add the puréed oranges, ground almonds, and baking powder, and gently fold in to combine.
4. Pour the cake batter into the prepared pan and bake for 1 hour or until springy to the touch. Leave in the pan to cool for about 5 minutes before transferring to a wire rack to finish cooling. Sprinkle with the pistachios before slicing to serve.