Orange & Almond Cake

This cake is a classic and one that almost everyone has a recipe for, so I cannot lay claim to its idea. This is simply the version I make, which is still perfectly sweet, but much lower in sugar and does not use the refined type. This cake is naturally free of gluten and dairy and is very high in protein, being filled with so many eggs and lots of almond meal. Therefore, it is less likely to spike your blood sugar and will actually keep you full for a long time. It is dense, delicious, and dare I say it… very moist! Perfect topped with crunchy toasted nuts and a dusting of pretend ‘icing sugar’, in my case, potato starch (that you honestly cannot taste). I wanted to share this cake with friends or neighbours, but my partner wouldn’t allow it as he said it is his absolute favourite and he couldn’t part with any of it! Needless to say, the two of us have thoroughly enjoyed it and there’s absolutely none remaining. I hope you love it just as much.

Ingredients:

2 oranges

6 pastured/free range eggs

200g coconut sugar

250g almond meal

1 tsp. baking powder

Flaked almonds, toasted (optional)

Method:

1.     Place the whole, unpeeled oranges into a medium saucepan, cover with water, pop the lid on and bring to a boil. Reduce heat slightly and allow the oranges to boil for 2 hours.

2.     Preheat the oven to 160C and grease and line a round cake tin.

3.     Once the oranges are done, allow them to cool slightly before roughly chopping them into segments. Place the oranges into a blender or food processor (alternatively, pop into a large bowl and use a stick blender – they also work very well). Process until the orange is pureed and smooth.

4.     Add the eggs and coconut sugar to the blender and process again until well combined.

5.     Add the almond meal and baking powder to a large mixing bowl and pour in the wet mixture. Stir until well combined.

6.     Pour the mixture into the lined cake tin and smooth out the top. Place into the oven to bake for 1-1 ¼ hours or until a skewer inserted into the centre comes out clean.

7.     Allow to cool in the tin. Sprinkle over toasted flaked almonds just before serving, and dust with classic icing sugar (or for a healthier option with the same effect, use a fine, white flour of choice – I used potato starch). Enjoy!