When I want to make a celebration cake without the ultra processed ingredients, I give our Whole Orange & Almond a little glow up by adding a yummy passionfruit cream. This means you get the best of both worlds, a healthy whole food cake but with a decadent sweet topping. The cake batter itself is is gluten-free, dairy-free and free from refined sugars, and the cream is your usual yummy cream and icing sugar combo, balanced with the added tart of fresh passionfruit. If you really dont want to use sugar then omit the icing sugar for a fresh whipped cream instead. There is a reduction in the batter measurements for this recipe, as I make mine using two smaller 20cm cake tins. But if you are going to make it in bigger tins then I suggest using our original Whole Orange & Almond recipe and splitting evenly it across two large circle tins. Batter: 2 small sweet navel oranges - skin and all
3 free range eggs
1/2 cup 100% maple 60ml olive oil
2 teaspoon vanilla
2 teaspoon baking powder
200 g almond meal
Passionfruit Cream:
300 - 400ml cold thickened cream Sifted icing sugar. Amount to your taste (a few tblspoons or 1/4 cup) 2-3 passionfruits 1 tsp vanilla Decoration: Edible Flowers Lemon or Orange tree blossoms (pictured on top of cake) Dried Orange slices 1. Preheat oven to 160°c. Grease and line 2 small 20cm circle cake tins.
2. Boil oranges in plenty of water for 10 minutes. Drain the water, refill with fresh water and boil for another 50 min until soft. Cool, chop into 1/4's and remove the seeds. 3. In a food processor combine the oranges, eggs, maple, olive oil and vanilla until smooth. 4. Add in the almond meal and baking powder and gently fold through until just combined, don't over mix. 5. Split the batter evenly across the two baking tins and gently tap a few times to even. 6. Bake for 35-40 or until cooked through and a dark golden colour on top. 7. Cool completely, remove from the tin then pop in the fridge to finish setting while you make the cream. 8. While the cakes cool, place the cream, icing sugar and vanilla in a bowl, and whip with hand beaters until thick. Scoop in the passionfruit pulp and mix into the cream with a spoon or give a another quick whip together with beaters.
9. Remove your cakes from the fridge and if needed gently trim the top with a knife so they are flat on the top. Spread a thick layer of passionfruit cream on the top of one of the cakes. Flip the second cake upside down and stack on top of the cream, gently pressing down. Spread the rest of the cream on top and decorate with some flowers or dried orange slices, then pop in the fridge until ready to serve.
Recipe Tips: - Boiling the oranges and discarding the water after 10 mins removes the bitter flavour from the skin of the oranges.
- Sub maple for honey
- You can use a fresh whipped cream without icing sugar or passionfruit
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