Orange & Almond Cake

I’ve adapted the original Thermomix recipe slightly as it used sugar and a lot of it. This recipe uses about half the sweetener of the original recipe. As a result it’s not a very sweet cake, just enough to balance the citrus. I’ve also given you the method for the Thermomix and for non-Thermomix bakers.

Orange & Almond Cake 

Ingredients

1000 gm water
2 whole oranges
250 gm whole almonds
120 gm pure honey
3 eggs
1 tsp baking powder

Thermomix Version:
Fill the Thermomix bowl with 1000 gm of water.
Put the steaming basket into the bowl.
Place two whole oranges (skin intact) into the steaming basket. Steam boil for 45 minutes/varoma/speed 4.
Set the oranges aside for 5 mins to cool. Then cut the ends off and then into quarters.
Preheat the oven to 180 degrees, and grease the dish if not silicon or non stick.
Dry the TM bowl out and add 250 gm whole almonds.
Process into almond meal for 10 seconds/speed 9.
Add the eggs, honey, baking powder and orange segments.
Process again for 20 seconds/speed 7. You will now have a batter consistency.
Pour into your prepared tin.
Bake for 40-45 minutes. Test it with a skewer to make sure it’s cooked through. It may need longer than this time, it just depends on your oven and tin etc. I have had to bake one up to an hour.
Let it cool and serve warm or cooled completely.

Non-Thermomix Version:
Fill medium-sized pot with water.
Place two whole oranges (skin intact) into the pot with lid on. Steam/boil on medium to low heat for 45 minutes.
Set the oranges aside for 5 mins to cool. Then cut the ends off and then into quarters.
Preheat the oven to 180 degrees, and grease the dish if not silicon or non stick.
Place the whole almonds into a food processor, and blitz until almond meal consistency.
Place the almond meal into a large bowl to hand mix, or a stand mixer to whisk batter.
Add the oranges to the food processor and blitz into a juicy pulp. Then place this in with the almond meal.
Add the eggs, honey, and baking powder to the almond and orange mixture.
Whisk or mix for several minutes, until you have a batter consistency.
Pour into your prepared tin.
Bake for 40-45 minutes. Test it with a skewer to make sure it’s cooked through. It may need longer than this time, it just depends on your oven and tin etc. I have had to bake one up to an hour.
Let it cool and serve warm or cooled completely.

Posted by Evolved Nutrition and Naturopathy

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