A wonderfully moist and delicious cake with a somewhat surprising recipe. The cake contains, as usual, when I bake, no flour, no dairy or sugar. The exciting thing about the recipe is that it is made of a whole orange that you first boil and then run in the food processor.
I have based my recipe on a classic orange and almond cake traditionally made for Passover.
For me it was completely new to bake with boiled fruit and it gave me a lot of inspiration. I’m now curious to try other variations.
My alterations to the traditional recipe makes a piece of the cake not raise blood sugar levels more than a small handful of almonds and some fruit would do.
2 small oranges with thin skin or one medium. The total weight will be about 375g
1 tsp baking powder
1/2 tsp bicarbonate of soda
200g ground almonds (if you are allergic to almonds, see bottom of the page***)
2 tbsp of Stevia powder or 100 ml of agave syrup
50 g of cocoa powder
Extra cocoa powder to dust the top, orange zest or cocoa nibs for decoration.
- Boil the orange for about 1.5 – 2 hours or until soft. Drain the water and let the orange cool. (Might be a good idea to boil the orange a day in advance.)
- Cut the oranges in half and remove any seeds.
- Run orange, peel and all, in a food processor.
- Preheat the oven to 175 ° C. Grease a baking dish.
- Beat eggs and sweetening.
- Mix dry ingredients separately. Use plain almond flour or grind almonds yourself in the food processor, or see the bottom of the page ***.
- Mix in the orange into the egg mixture and then add the last of the dry ingredients. Stir gently to a smooth batter.
- Pour the batter into the baking dish and bake for about 45-55 minutes.
- Dust the cake with cocoa and decorate with orange zest if you like.
*** Instead of almonds, you can use other nuts. Another option is to finely grind coconut flakes in the food processor (the same amount as the almonds) and add 1.5 tsp of psyllium husk. If you have any other allergy issues, what to replace with what, just ask!