fragrant and full of flavour this cake is a great afternoon snack or dessert and nothing says happy eating more than its beautiful orange hue! super simple to put together and free from refined sugar, dairy and gluten it’s a perfect healthy sunshine treat. this recipe is inspired by the ‘Keep it Cleaner’ girls immune boost cake, because I loved their method of using whole oranges rather than solely zest/ juice which can be wasteful, plus this technique makes for a more aromatic and moist sponge. this recipe is fairly flexible which is why I’ve given 2 options for the orange type (use whichever you prefer/ have lying around).
- 3 satsumas, 1 clementine, or 3 oranges
- 1/2 cup preferred fat- coconut oil, rapeseed oil, vegan butter
- 1/2 cup honey (or other unrefined syrup- brown rice, agave, maple etc)
- 3 eggs, whisked
- 1 cup ground almonds
- 1 1/4 cups preferred flour- plain, buckwheat…or a second cup of ground almonds
- 2 tsp bicarbonate soda
- 2 tsp ground ginger (optional)
- preheat the oven to 150c (fan) and grease a x by x inch round cake tin
- boil the oranges whole in a pan for 20-25 minutes (depending on the size of the fruit).
- remove the oranges from the pan, allow to cool a little before chopping up and blending (the whole thing) until smooth
- if using a solid fat, melt and then mix with the honey. whisk in the egg
- add the dry ingredients into the mixture, followed by the blended oranges
- pour into the cake tin (don’t worry, this mixture is meant to be runny), bake for 45 minutes on the second shelf of the oven
- once browned remove from the oven and cover the top with foil to prevent burning. the cake may look cooked but the centre will still be raw, return to the oven for a further 20-25 minutes, or until a clean knife inserted into the centre comes out clean
- allow to cool on a wire rack for at least 20 minutes and enjoy!