It’s Mother’s Day in Australia on Sunday May 12th this year. So if you’re wondering how to show your mum you care why not bake her a cake?
Oranges and almonds are a popular combination and this cake is super simple to make. Yes, the cooking time is long (two hours) but the preparation is really easy (you simply boil oranges and then chuck them in a blender with the other ingredients) and it takes less than five minutes. And for two hours you can enjoy the lovely, uplifting scent of oranges wafting around your house.
In honour of Mother’s Day I’ve added jewel-like pomegranate seeds for some colour and cheer.
This cake isn’t overly sweet so serve it with sweetened thickened cream or ice cream if you have a sweet tooth. There’s really no bad way to eat this though.
Happy Mother’s Day to all the mums out there!
This cake is gluten, dairy and refined sugar free.
- 2 oranges
- 240 grams almond meal
- 6 large eggs
- 2 teaspoons baking powder
- 75 grams shredded coconut
- 250mls rice malt syrup
- Seeds from one pomegranate
- Put whole oranges into a small saucepan and just cover with water.
- Bring to the boil and then simmer for one hour with a lid on.
- Remove from water and let cool down before chopping roughly into pieces.
- Preheat oven to 180 degrees Celsius.
- Grease a round cake pan with butter and flour or cooking spray.
- Put oranges and all other ingredients into a large processor and blend until well combined.
- Fold into cake pan and then bake for approximately one and 10 minutes hour, or until an inserted skewer comes out clean. Oven times vary so start checking the cake at 1 hour.
- Let it cool in the cake pan for at least 20 minutes and then turn out gently onto a wire rack to continue cooling. Alternatively you can just leave it in the pan to cool completely.
- Decorate with scattered pomegranate seeds on top and serve with sweetened whipped cream or vanilla ice cream.