There is definitely something beautiful about watching a machine do all the work for you, don’t you think? This recipe is done all in the food processor, meaning minimal labour and washing up – cake has never been so easy to bake!
I first had this when a fellow gluten-free-ite bought it along for a shared morning tea late last year (Thanks Shannon!), she told me it was “Elana’s Orange Cake” so I did a quick google search and found it here, and have now made it my go-to cake! It’s super fluffy and tasty, and because it’s gluten-free / dairy-free / refined sugar-free, it caters for most common food allergies (in my circle of friends, anyway!).
For those on a budget, I worked out the cost, and it came to around $13 per cake (the almond meal and honey I purchased, could do just under 2 cakes)
- 2 oranges
- 4 eggs
- ¾ cup honey or maple syrup (just a little less if maple syrup)
- 2 cups ground almond meal
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
What to do:
Wash the oranges and boil them for 1 ½ hours, or until soft
Place the oranges, in a food processor (I cut them into quarters and chopped out the bit that attaches to the tree – whatever it’s called!)
Add eggs, honey, almond meal/flour, salt and baking soda.
And blend again until you have a smooth-ish mixture.
Pour batter into a greased 9 inch cake pan (I use baking paper)
Fan bake at 190°C for 45-50 minutes, until a knife comes out of the centre, clean.
(I cooked mine a little longer, due to being sidetracked doing my nails, lesson learnt!)
Cool in the pan for 2 hours (it’ll sink a bit over time)
Serve with a side of yoghurt (regular or coconut for dairy-free). Enjoy!