Autumn has hit us with full force of coolness and I was seriously getting over all of the chocolate cakes that I was making. Who ever thought you could get over chocolate?
So I decided to put a new twist on an old favourite from my fabulous Nanna. Orange Almond Cake.
This is so easy, super delicious, and the best thing is that it tastes better and better each day, so perfect for school lunches.
preparation time: 35 minutes cook time: 30 minutes yields: 1 cake
- 1 large orange both flesh and zest(more if you like a really orangey flavour but it depends on the strength of the individual orange- I find one is enough)
- ½ cup filtered water
- ¼ tsp Himalayan rock salt
- 5 whole organic eggs
- ⅔ cup maple syrup
- 2 ½ cups of almond flour
- 1 tsp organic baking powder
- maple sugar powder for dusting
- zest the orange and set aside.
- peel the orange and slice into quarters. place the orange, water and salt in a saucepan, cover and cook over a low to medium heat for 25 minutes. check it after 15 minutes and stir occasionally to make certain that the liquid hasn’t all boiled away and you burn the bottom (I may have done that once)
- whilst you are doing this, prep a 20cm spring form cake tin.
- when the orange is cooked, blitz in a food processor or with a handheld blender until it is creamy and smooth. Place it into a different bowl and leave it to cool until room temp.
- Preheat the oven to 190℃
- whisk the 5 eggs and the maple syrup in a blender until thick and creamy
- add the almond flour, baking powder, zest and orange coulis and gently combine on a low speed.
- transfer into the prepared cake tin and place in the oven.
- bake for 30 minutes.
- test with a skewer to make certain that it is cooked all the way through
- allow to cool and dust with maple sugar powder
- serve with a beautiful cup of Pukka tea ~ this weeks favourite Womankind!