BAKED // FLOURLESS ALMOND + ORANGE CAKE

Happy Monday! Apparently, today is Blue Monday, the most depressing day of the year, so lets try and flip that on it's head with CAKE!

Yep, I baked. Usually, I hate to bake but every now and then I spot a recipe that I think might be worth all the swearing and washing-up, and this was one of them. It's the first recipe I've tried from one of the books I got for Christmas - Eat Beautiful which is like my Bible at the moment! 

*I adapted the recipe ever so slightly, in that I subbed the caster sugar for coconut palm sugar as that's what i had lying about but it was still delicious, yet a little darker in colour.

Flourless Orange & Almond Cake

Ingredients:

  • 2 oranges
  • 3 eggs
  • 215g caster sugar*
  • 300g ground almonds
  • 1 tsp baking powder
  • 1 tbsp chopped pistachios for topping (optional)

Method:

  1. Place your oranges in a medium sized saucepan and cover with cold water. Bring to the boil, then reduce the heat and cook for about an hr until tender. Transfer to a blender and blitz until smooth, set aside.
  2. Preheat the oven to 200c / 400f / gm6 and grease a 22cm cake tin with a little coconut oil / butter and line the bottom with greaseproof paper.
  3. Put the eggs and sugar in a mixing bowl, and using an electric whisk, mix until thick and creamy coloured. Add the almonds, baking powder and orange mixture and fold to combine fully.
  4. Pour the cake batter into the tin and bake for 1hr until springy to the touch. Allow to cool for 5-10 mins in the cake tin, before transferring to a wire rack to cool fully.