Orange Blossom Cake

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Posted by Teresa Cutter

This delicious orange cake makes a nice change from typical store bought and cafe style orange cakes that are generally high in refined white flour and sugar. I’ve used whole sweet navel oranges to make this gorgeous cake – skin and all.  You steam them until soft then combine with vanilla, almonds and honey that creates magic. Enjoy.
What’s great about it:
Almonds are packed full of protein + heart healthy fats that are kind to your arteries and can help lower cholesterol as well as keep blood sugars stable. Orange is rich in antioxidants that can help boost immune function and protect the body against disease. Orange is also high in soluble fibre that helps to reduce cholesterol. Manuka honey works as an antibacterial to help fight virus and bacteria.
Orange Cake
1 – 2 whole sweet oranges (350 g total)
3 free range / organic eggs
125 g honey (raw or manuka) –  weigh your honey on electronic scales –  this should be about 1/4 – 1/3  cup (see notes)
1 teaspoon vanilla extract or paste
1 teaspoon baking powder
200 g (2 cups )  ground almonds  / almond meal
Preheat your oven to 160 C.
Steam or boil whole oranges for 1 hour until soft – drain  and allow to cool.
Roughly chop steamed or boiled whole oranges and place into a food processor.
Process until smooth.
Add eggs, honey and vanilla then process again until smooth and creamy.
Add almond meal and baking powder then process again for the last time.
Line a 20 cm baking tin with baking paper on the base and sides.
Spoon orange cake batter into the tin and smooth over with the back of a spoon.
Bake for 40 – 45 minutes or until cooked through and golden.
Remove from the oven and allow to cool in the tin for 1 hour before removing from the tin.
You can enjoy this flourless orange cake as is or top with caramelised oranges and lush coconut or lush natural yoghurt.
Caramelised Oranges with Orange Blossom
2 oranges
1 teaspoon butter
1 teaspoon honey
1/4 teaspoon orange blossom water – optional
Slice one orange into round even slices.
Zest and juice the other orange.
Heat butter and honey in a large pan until melted and golden.
Add the orange slices and brown until golden.
Add orange juice, zest and honey and cook until thickened and caramelised. You can also add orange blossom water at this stage.
Remove from the heat and garnish top of the cake.
Pour the honey caramel sauce over the oranges and cake and enjoy.
Organic maple syrup or brown rice syrup can be used in place of the honey.
Serve alone or with lush natural yoghurt or coconut yoghurt.
Add a little fresh grated ginger.
Use mandarins in place of oranges.
Vegan option  –  omit eggs and add 60 g macadamia nut oil  – bake for about 1  hour  and allow to cool overnight in the fridge.


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