This Orange Almond Cake is a recipe from my first cookbook, My Creative Kitchen. It’s one that I have been making for years! It’s light, full of flavour, completely gluten-free and sweetened with raw honey rather than refined sugars as most cakes are. Top the cake with some fresh berries and toasted coconut, and serve with some mascarpone or coconut yoghurt for a dairy-free alternative. I love that when boiling the oranges (yes, the whole orange skin and all gets boiled and blended) the whole house smells of citrus!
Orange Almond Cake
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- 2 large oranges
- 5 eggs
- 1 tsp vanilla extract
- 125 mls honey
- 2 cups almond meal
- 1 tsp baking powder
- 1/3 cup coconut flakes
- 1/3 cup almond flakes
- Mascarpone and berries to serve
- Boil whole oranges in a small saucepan using just enough water to cover them. Bring to boil and then simmer on low, covered for two hours. Turn and top up water if needed every half hour.
- Allow oranges to fully cool.
- Pre heat the oven to 190ºC. Line a spring form cake tin with baking paper.
- In a blender or food processor, add the cooled oranges, eggs, honey and vanilla. Blend until fully combined. Add almond meal and baking powder. Blend until smooth.
- Pour into lined cake tin and bake in the oven for 50 minutes or until skewer comes out clean in the middle. If top starts to brown too much, cover with foil while baking.
- Allow to cool for 15 minutes in tin. Remove from tin and cool on cake rack.
- Toast the coconut and sliced almonds in a dry frying pan, then sprinkle on top of the cake. Top with berries and serve with mascarpone.
- Serve with mascarpone mixed with some orange zest and a drizzle of raw honey. The oranges can be prepared the day before and cooled in fridge.
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