Orange, Almond and Raspberry Cake
Orange, Almond and Raspberry Cake is a healthier cake recipe that's perfect for afternoon tea. Made with whole oranges, honey, almond meal and lots of raspberries, the cake is gluten free and dairy free.
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Servings: 8 to 12 pieces
Ingredients
- 2 oranges
- 1 cup raspberries - I usually use frozen
- 1 and 1/2 cups almond meal
- 1/2 cup coconut flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 and 1/2 tsp baking powder (gluten free)
- 1/2 tsp bicarb soda
- 1/4 tsp salt
- 4 eggs
- 1/4 cup honey
- 2 tbsp coconut oil measured melted
- 2 tsp vanilla extract
Instructions
- Place whole oranges in a small saucepan and cover with water; boil for approximately 90 minutes or until soft. Remove from water and allow to cool to room temperature.
- Preheat oven to 180 C and line a baking tin with baking paper (I used a 23cm square tin).
- Place oranges in food processor and blend until smooth. Add in eggs, vanilla, honey and coconut oil and blend again until smooth.
- In a large bowl combine the almond flour, coconut flour, cinnamon, ginger, baking powder and salt.
- Pour the wet mixture in to the dry mixture and combine.
- Scoop the batter into your lined baking tin and smooth out evenly. Scatter raspberries over the top and press in so they are about half-submerged.
- Bake for approximately 45 minutes* or until deep golden brown on top and firm to touch. Allow to cool before slicing.
Notes
*I used a large cake tin so the batter spread out fairly thin. If using a smaller cake tin the cake may take longer to bake (another 5-10 minutes) – you can cover it over with foil while it is baking to stop it browning over too much.
*Berry substitution: this cake would also be lovely with blueberries, blackberries or mixed berries pressed into the top, too.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!