Moist, dense, 4-ingredient, gluten free orange cake

Moist, dense, 4-ingredient, gluten free orange cake

I am not a big fan of adding processed sugar to my cooking. Not because I don't like sugar. I LOVE sugar, but it's highly addictive and once I get started, I loose all self control and indulge way too much. This recipe is therefor a treat for me and instead of using processed granulated sugar, I've used coconut sugar. Even though sugar is sugar - no matter what form it comes in, I at least try and use a sweetener that is not so highly processed and concentrated. I believe that every little bit counts. It's a dense cake with a slight bitter orange taste. I suggest you allow it to sit and "mature" for a day or two. Its a dense cake and very nutritional. High in fibre and the almond meal contains vitamin E, iron, magnesium and calcium and together with the whole oranges this cake contains heaps of fibre unlike your plain flour cake counterpart. 

Ingredients:

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ingredients:

2 oranges, washed (organic if possible since we are using the skin)

200 g maple syrup (or 200 g of coconut sugar - I used 3/4 cup and was just right for my taste BUT 200g sugar = 1 cup sugar)

6 eggs

 

 and  

250 g almond meal (about 2 cups)

5 ml (1 tsp) baking powder

Directions:

Preheat oven to 160 degrees celsius. Place the unpeeled, whole, washed oranges in a big pot that will allow enough space to cover the oranges with water and fill the pot with water. Boil the oranges in the water for 1.5 hours setting a timer for every half an hour to check if the water hasn't completely evaporated since the oranges need to stay submerged in water. Once the oranges are cooked you will be able to push something as thick as a match stick through the skin with ease.

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Strain off the water and slightly cool the oranges in fridge for at least 30 minutes. 

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Grease a 22cm diameter cake tin or baking dish and cut baking paper to size for the bottom and a long strip of baking paper for the sides of the pan. Grease the lined tin again (see my seperate post regarding lining a cake tin.)

Grease a 22cm diameter cake tin or baking dish and cut baking paper to size for the bottom and a long strip of baking paper for the sides of the pan. Grease the lined tin again (see my seperate post regarding lining a cake tin.)

Get a large bowl and stick blender ready. Blend together the eggs and syrup until the sugar has dissolved (rub some mixture between two fingers to feel if there are any sugar crystals left)

Blend away...

voila

add the oranges and blend it into the egg mixture.

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Once smooth, put the blender away and stir in the almond flour and baking powder.

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Pour into a greased baking tin and bake for 1 - 1 1/4 hours until the top is brown and a skewer comes out clean when tested.

The cake taste better as is "matures". I actually didn't like it when I first tasted it straight out of the oven, but by day three it was AMAZING.

Tiger prawns - yum!

Tiger prawns - yum!

Lining a baking tin with greaseproof paper

Lining a baking tin with greaseproof paper