We had a bit of a family shindig last weekend for Rory’s dad’s 70th birthday. I gave this cake a whirl and was pretty happy with the result. This is a good one for anyone wanting to avoid gluten or refined sugar. The recipe list might seem strange, but it works! If you don’t have ground almonds (or almond meal), like I didn’t, just grind up some almonds in the coffee grinder until they're nice and fine.
This cake is delicious with coconut yoghurt. Actually I would go so far as to say it MUST be served with coconut yoghurt.
1/2 cup orange slush
(to make orange slush you will need 4 oranges and water)
3 tsp baking powder
330g ground almonds
toasted coconut or slivered almonds
To make your orange slush peel and roughly chop the oranges. Put them in a pot and just cover with water. Let them simmer for around an hour. Cool the oranges in the water, then drain and puree.
Pre-heat oven to 170 degrees celsius and line a 24cm cake tin.
Whisk baking powder and ground almonds together.
Mix the eggs and honey together until just combined. Don’t over mix or beat it as you don’t want to aerate the mix.
Add the orange slush, and the almond mix to the egg mixture and mix gently until well combined.
Pour the mix into the tin and cook for around 70 minutes or until a skewer comes out clean when inserted into the middle of the cake.
Cool in the tin.
When the cake is cool, mix up about 1 cup of icing sugar with a tiny bit of boiling water until it is still quite thick but able to be drizzled from a fork. Drizzle back and forth over the cake, and then cover with toasted coconut or toasted almonds. Sprinkle icing sugar over the top if you like.