Orange and Almond Cake

1.5 Hours

1.5 Hours

Serves 8

Ingredients

For the Cake:

• 2 whole oranges

• 2 3/4 cups almond meal

• 6 eggs

• 1 cup coconut sugar (or your choice of sugar)

• 1/3 cup olive oil

• 1 tsp baking soda

• 1 tsp vanilla essence

For the Glaze:

• Juice of 1 large orange

• Peel of the same orange, thinly sliced

• 3 tbsp sugar (your choice)

• 2 tbsp water

To Serve:

• Crushed pistachios, for garnishing

• Creme fraiche a dollop per serve

Method

Set your oven to 340°F (170°C). Prepare a cake tin by lining it with baking paper.

Place the two whole oranges in a pot of water, and bring to a boil. Simmer for 30 minutes. Allow them to cool, then slice open to remove any seeds

.

 In a blender, combine the cooked and sliced oranges with the almond meal, eggs, coconut sugar, olive oil, baking soda, and vanilla essence. Blend until the mixture is smooth.

Pour the cake batter into the prepared tin. Bake for about 55 minutes, or until a skewer inserted into the center comes out clean.

While the cake is baking, prepare the glaze. Combine the orange juice, orange peel, sugar, and water in a saucepan over low heat. Allow the mixture to heat up and reduce slightly until it forms a sticky glaze, about 10 minutes.

Once the cake is out of the oven, immediately pour the warm glaze over it. Let the cake cool in the tin before removing.

Garnish with crushed pistachios and serve with a dollop of creme fraiche.

Notes

This is as straight forward as baking gets… for those who dare not venture into baking world, I promise you this is the cake for you; it's foolproof. A family recipe that has been passed around from relative to relative, its always a favorite. Everything comes together in a blender; it couldn't be easier! The cake is moist without failure every single time, which is truly what I love about this cake.