This is a delicious gluten-free cake which keeps very well. In fact, the flavours develop even more, a day or two later! It is naturally sweetened with honey which has a lower glycaemic index than refined sugar, it contains antioxidants, is antibacterial and immune-supportive. Oranges are of course rich in vitamin C, perfect for fighting off winter bugs!
Ingredients
2 large oranges (preferably thin-skinned, eg navel or Seville)
3 large eggs
1/3 cup of honey
2 cups (200g) almond meal or ground almonds
1 tsp baking powder
Pinch of salt
Optional: 1/2 tsp ground cinnamon or ground cardamom
Method
- Place whole oranges in a saucepan, cover with water and simmer for 1 hour until very soft, then drain, cool, cut open, remove seeds and blend the whole fruit (peel and all) into a smooth puree
- Preheat the oven to 160C fan-forced. Grease and line a 20cm springform pan
- In a bowl, whisk the eggs and honey until frothy. Add the orange puree and mix. Fold in almond meal, baking powder, salt and optional spice
- Pour into the baking tin and bake for approx one hour or until a skewer comes out clean. Cover loosely with foil if it browns too quickly.
- Cool in tin, then unmould.
- Serve plain or with a dollop of Greek yoghurt and orange zest, or drizzle with a little extra warm honey and orange juice