Gluten Free | Dairy Free | Refined Sugar Free
An absolute favourite in the cafe, this whole orange and almond cake is gluten-free, dairy-free and free from refined sugars but don't let that deter you, as it is full of flavour and is so sweet and moist our customers could not get enough!! The only downside is you have to boil the oranges for an hour and let them cool, so make sure you plan this one in advance and get your oranges on the night before or in the morning. Otherwise, it is as easy as blending everything together in a food processor, baking and topping it with coconut yogurt. This recipe was inspired by Teresa Cutter, Flourless Orange Blossom Cake from Earth to Table.
3 small sweet navel oranges
5 free range eggs
3/4 cup 100% maple
90ml olive oil
1 tbsp vanilla
375g almond meal
1 + 1/2 tbsp baking powder
Optional topping:
dried orange slices
vanilla coconut yogurt or double cream
1. Preheat oven to 160°c. Grease and line a large 30cm springform baking pan.
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.
5. Pour into the baking tin and gently tap a few times to even.
6. Bake for 1hr until cooked through and a dark golden colour on top.
7. Cool completely then pop in the fridge to finish setting.
8. Remove from the tin and top with vanilla coconut yogurt or cream and dried orange slices.
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
Yum! how can something be so simple but so tasty.