Orange And Almond Cake
This healthy cake is full of flavour and perfectly sweet
Makes enough for: 1 cake
Ingredients
for the cake
- 1 orange
- water to cover
- 3 eggs
- 1 pinch fine salt
- 100 g coconut sugar
- 125 g almond flour
- 5 mls baking powder
for the topping
- 15 mls orange juice
- 8 g honey
- 5 g flaked almonds
Method
for the cake
- Place the orange into a saucepan and cover with water
- Bring to the boil over a medium to high temperature and then lower the temperature slightly and leave to simmer until soft
- This will take about 2 hours and the skin needs to be soft enough for a wooden spoon to break the skin
- Remove the orange from the water and set aside to cool
- When you can handle the orange, break it open and discard the seeds and central white core of pith
- Place the orange into a blender and blitz until puréed
- Preheat the oven to 170° Celsius
- Place the eggs into a large mixing bowl and add the salt
- Whisk until light and frothy
- Add the coconut sugar and whisk to combine
- Add the almond flour and baking powder and mix using a spatula to combine
- Add the orange and fold in
- Pour the batter into a lined 20cm baking tin
- Place into the oven and bake for 40 minutes
for the topping
- 10 minutes before the end of the baking time place the orange juice and honey into a small saucepan
- Gently heat over a low to medium temperature, until the honey has melted
- Remove from the heat and set aside
- Place the almonds into a non stick frying pan and lightly toast
- Remove the cake from the oven and brush the top of the cake with the melted honey
- Sprinkle the almonds along the outer edge and then leave the cake to completely cool in the tin
- Remove from the tin and store in an airtight container for up to a week
- Serve with cream if desired