Almond & Orange cake

I had the most beautiful vegan apple and almond cake at Foods for Life last week. It was super moist and tasty, with no added sugar, bonus. I don't do a lot of cake baking these days. I used to, but since this blog came about I've been more about main meals and learning to bake my own bread and make my own pasta dough.

However, that cake got me motivated. I've had some oranges in the fruit bowl for a week so I figured substituting orange with apple would work perfectly fine. I was right. This cake is light and moist. And a little less guilty than your typical cake.

P.S It's not vegan, I used eggs (from my mum's chooks) and honey (which you could substitute with rice syrup).

Enjoy.

Almond and orange cake (dairy/gluten free, low sugar)

What you'll need:

• 1 cup almond meal (I used left over pulp from making almond milk)
• 1 cup GF flour or plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate soda
• 2 oranges
• 1/3 cup melted coconut oil
• 1 tablespoon raw organic honey, melted
• 2 organic free range eggs, lightly beaten
• Handful of chopped almonds to top

I made all of the batter in a food processor.

Instructions:
Preheat oven to 180 degrees Celsius.


If using almond milk pulp, pulse in a food processor to create a finer crumb. Add flour, baking powder and bicarbonate soda and pulse to combine.

Add the juice from one orange, coconut oil, honey and eggs to the food processor and process until completely combined and you have a thick-ish batter.

Grease and line a small rectangle cake tin. Pour in the mixture and sprinkle with chopped almonds and zest from the juiced orange.

Bake for 45 - 60 minutes (when an inserted skewer comes out clean). Cool in the tin for 10 minutes and then use the over-hanging baking paper to transfer to a wire rack. Cool completely and then squeeze the juice from the remaining orange over the entire cake. This gives it a more intense orange flavour and some extra moistness.