Probably the simplest cake I’ve baked. The work is in the (very little) prep. All you need are some decent oranges (preferably unwaxed, but employ a family member to give them a good scrub pre-boiling) and a hefty amount of eggs. These should be decent too.
This recipe errs on the side of bitter whilst lending a subtle sweetness towards the end. It packs a zesty punch and would go very well with some vanilla ice-cream or vegan coconut yoghurt. However, its perfect just as it is.
- 2 large or 3 small oranges (skin-on)
- 2 cups and 2 tablespoons of almond flour
- 1 cup and 1 tablespoon of coconut sugar
- 6 medium eggs
- 1 teaspoon of baking soda
- A pinch of salt
Scrub your oranges to remove any excess dirt or waxy outer layer. Do not peel them! Boil your oranges in a little bit of water on the stovetop for 2 hours. Once boiled, leave them to cool and pop into your blender or Nutribullet and blitz into a fine pulp.
Set your oven to 180ºC and line a cake tin with coconut oil and a sprinkle of almond flour (23cm preferably with a loose bottom base). In a large bowl, whisk your eggs and coconut sugar until bubbles start to form. You want this mixture to be as fluffy as you can possibly get it.
Add your almond flour, baking powder and salt to your wet mixture and fold in along with your orange puree.
Add your mixture to your baking tin and bake for 45 minutes – 1 hour. Mine took roughly 50 minutes but all ovens are different. Once baked, leave to cool and serve to your favourite dinner guests.