This moist and zesty orange cake is made with whole boiled oranges and a good drizzle of Picual EVOO for a rich, fragrant finish. Naturally gluten-free and sweetened with coconut sugar, it’s an easy bake that’s full of flavour - perfect topped with yoghurt, seeds, and a little orange zest.
Ingredients
2 oranges
3 eggs
½ c Picual EVOO
1 ½ c almond meal
½ c coconut sugar
1 t baking powder
A pinch of salt
For the topping
Greek or coconut yoghurt, a sprinkle of seeds, and orange zest
Directions
Boil the oranges until soft, the boiling can take up to 30 minutes. Drain and cool, this can be done the day before.
Blend the boiled oranges in a blender until you get a puree. Preheat the oven to 180 degrees Celsius.
In a large bowl, whisk together the eggs, oil and coconut sugar. Add in the orange puree and stir through. Fold in the almond meal, baking powder and salt.
Pour into a line cake tin and into the oven for 45 minutes to bake. Allow to cool completely before icing and slicing.
