This cake is adapted from Nigella Lawson’s book Feast and is one of those fabulous recipes, which happens to be gluten and dairy free. I take it one step further and make it refined sugar free by replacing the sugar with coconut sugar. If you follow a strict paleo diet substitute the baking powder for 50% bicarbonate of soda and 50% cream of tartar.
Whilst still a treat this is more nutritious than many cakes due to the ground almonds, cocoa and whole oranges.
It’s a rich, moist cake, almost torte like so can also be served as dessert. It’s delicious topped with a few curls of orange zest and a dollop of whipped coconut cream.
- 2 small oranges (preferably with thin skin)
- 200g ground almonds
- 250g coconut sugar
- 50g cocoa
- 1 tsp baking powder
- 6 eggs
- Start by boiling the two oranges in a pan of water until they are soft. Approx 2 hours
- Pre-heat the oven to 180C
- Line and grease a 20cm round cake tin
- Drain the oranges, cut in half and remove any large pips
- Add the whole orange (inc the skin) to a food processor followed by all of the other ingredients. Turn the food processor onto the continuous setting and run until all of the ingredients are well incorporated.
- Pour the mixture into the prepared cake tin and bake in the pre-heated oven. Depending on your oven it will take around 1 hour, but you may need to cover it with a loose layer of foil after about 45 to prevent burning.
- Serve plain or with a dusting of cocoa powder and orange zest
LOW FODMAP// A small serving of almonds are low in FODMAPs, but larger servings may not be tolerated. If you follow a low FODMAP diet either have a small slice or replace the almonds with ground mixed nuts, walnuts or pecans
STORAGE// The cake keeps well for a day or two in an airtight container. The recipe can be doubled, but use two cake tins if you wish to make double quantities.