This recipe is inspired by a cake devised by the celebrator of all things delectably delicious, Nigella Lawson. I’ve played with my own versions of a cake originally featured in her Feast recipe book, mixing in my own,dare I say more wholesome, take.
2 small oranges
6 free-range eggs
1 heaped teaspoon of baking powder
½ teaspoon of baking soda
2 cups of almond meal
1 ¼ cup of coconut sugar
½ cup of cacao powder
½ teaspoon of cinnamon
¼ teaspoon of salt
Orange peel, edible flowers or icing sugar for decoration
- Put oranges in a pan covered in cold water. Bring to the boil and cook for 2 hours, or until soft.
- Drain the oranges, and when cool, cut the oranges in half and remove any big pips. Then pulp everything – pith, peel, flesh.
- Once the oranges are cold, preheat the oven to 180°. Grease and line a 22cm spring form tin.
- Add the eggs, baking powder, baking soda, almond meal, coconut sugar, cacao and salt into the food processor with the orange. Run the food processor until you have a cohesive cake mix, slightly knobbly with flecks of pureed orange.
- Pour and scrape into the baking tin and bake for 1 hour.
- Check after 45 mins as you may need to cover with foil to prevent burning.
- Leave the cake to cool in the tin, on a cooling rack. When cool, take out and decorate with either orange zest or dusted cacao or icing sugar. As this is an unicef cake, edible flowers look lovely for a special occasion.
Nutrition Bite: Coconut Sugar – Coconut sugar is a minimally processed natural sweetener that contains small amounts of minerals, fiber and antioxidants. It comes from the sap of the coconut palm (not the actual coconuts!)