This cake is made using whole oranges, simmered until very tender and then blended to a smooth puree. Using the whole orange gives this cake a wonderful fresh flavor and keeps the cake beautifully moist..
Serves 8 - 12
2 medium oranges
2 cups of almond meal, or grind 2 cups of almonds in the food processor
5 eggs free-range
3 Tbsp honey
1 1/2 tsp baking powder
large pinch salt
coconut oil for greasing
1 large orange
1 1/2 heaped Tbsp honey
Preheat oven to 160°C and grease a 23cm (9") cake tin with coconut oil and line with baking paper.
Wash the oranges, place them in a medium saucepan and cover with water. Simmer covered for 30 - 40 minutes or until tender. Remove from heat and drain off the water, cut the oranges in half and remove any pips. Blend the whole oranges in a food processor until you reach the consistency of a smooth puree. Add the remaining ingredients and blend until well combined. Pour batter into the lined cake tin and bake for 40 - 45 minutes or until the cake is firm to the touch. Remove from oven and allow to cool in the tin before plating and drizzeling with the syrup.
Wash the orange, then using a zester remove the zest from the orange and place in a small saucepan along with the juice and honey. Simmer on low heat until the liquid reduces and turns syrupy, but not too thick. Test it on a cold plate every few minutes until desired consistency is reached. This should take around 10 minutes. Pour the hot syrup over the cooled cake and serve with honey whipped coconut cream or yoghurt.