Years ago when I had my café, we used to make Claudia Roden’s Orange Almond Cake weekly as it was incredibly popular. It is a gorgeous, moist, gluten free orange cake perfect for an afternoon indulgence or as a great dessert.
To make the cake you start by cooking the oranges for 2 hours, then let them cool. Once this is done, it is then a simple assembly of just putting everything in a food processor, blending until smooth, pouring the mixture into the cake tin and baking it for nearly 1 hour. Today I decided to try making the cake with an uncooked orange. Okay, so not only did I not cook the orange, I also cut back on the amount of sugar and replaced sugar with honey, and I used LSA (ground linseeds, sunflower seeds and almonds) in place of ground almonds.
Amazingly it worked!
- 1 large orange (300g)
- ⅓ cup (115g) honey (or maple syrup*)
- 1 cup (125g) LSA
- 1½ teaspoons baking powder
- 3 large eggs
- Preheat oven to 180 degrees. Grease and line an 8 inch or 20cm cake tin
- Cut orange into wedges and remove any seeds
- Place in food processor bowl and blend until smooth
- Add honey and LSA to processor bowl. Blend for about 30 seconds, until smooth
- Add baking powder and eggs to processor and blend for a further 30-40 seconds until well combined
- Pour mixture into prepared cake tin. Bake in oven for 35 minutes, until browned and firm to touch
Per Serve: 704kJ or 168 calories; P 6g Fat 8g SFat 1 g CHO 18g Fibre 4.5g
Note: For a low FODMAP option, use maple syrup in place of honey and only eat one slice (this cake contains almonds, but one slice should have no more than the allowed serve of almonds)