This cake is so spectacular that it doesn’t last long in my house for a photo to be taken. I will endeavour to get one eventually but for now blogging the recipe allows me to find it later.
Can you tell I am still
On my orange bender? Next I wouldn’t mind some crepe suzette.
I have always wanted to make a whole orange cake but the budget didn’t like the fact I had to use 3 odd cups of almond meal and 6 eggs. So as usual I just experimented and out came the most yummy, moist cake that my kids love. Bonus!!
1 large orange
1/2 c Panela sugar (or alternative)
1/3 c melted coconut oil
1 tbl GF baking powder
1 c almond meal
1 c GF self raising flour blend (shop bought)
In a small saucepan place in orange and cover with water to the top. Bring to boil and simmer for two hours. This will take away the bitterness of the rind. Leave to cool. I did this part the day before.
Preheat oven, 180c degrees.
Remove the orange from the water and blitz until smooth. Discard water.
Now in another bowl whisk ( I just used a hand whisk) together the eggs and sugar until combined. Add in the orange purée, oil and baking powder. Combine.
Stir in the almond meal and flour. Pour into a 20cm round cake pan and cook for 35-45 mins or until firm.
Whether it be pumpkin, sweet potato, carrot, apple or fig mash, anyone of them goes.
This one pictured is delicious Fig Bread that will be going into my kids lunch boxes tomorrow. So yum with a slab of butter on the top, but thats a little naughty.
- 1 cup of mash.
- 2 eggs
- 1/2 c Oil (veg)
- 1 tsp Baking powder
- 2 tsp Mixed spice
- 1/2 c Brown sugar
- 1 1/2 C SR flour
Its just like making muffins. Mix together the wet ingrediants and then slowly add in the dry. Dont over mix. Pour into a loaf pan or a small round pan and bake at 180 degrees for 1 hour (always check 15mins before end time).
These are so yum and so nutritious that I cant stop eating them.
They are perfect for lunch boxes, packed full of protein and vitamins.
So here they are:
Choc Cherry Balls
1 C of Almonds
1 C of sultanas
1 C Glaze cherries
1 tbl of cocoa
1/4 C milk powder
Whizz up the almonds till fine.
Add all the ingrediants (except coconut)
Roll into balls and roll in the coconut.
Keep in the fridge for up to a month.
Super, super easy recipe that can be modified to suit. Like using a different nut (or omitting) or changing the dried fruits used. Using the milk powder provides a great deal of proteins, calcium and a variety of minerals and vitamins so it is worth storing some in your cupboard.
I also found that there is no difference between the expensive cherries and the homebrand. Both contain the same ingrediants yet one is half the price. For me the only down side is that I am yet to find cherries that are preservative and colour free but I think they add that bit of yummness.
I have been making these to put into my chrissy goodie bags for a good 5 years now. Its kinda an expected gift along with the family calendar and my Trifle for christmas dessert. Some traditions should never be broken.
The Sugared almonds are super delicious and take under 20mins to make. Even my daughter who never eats almonds will happily munch away a cup full at a time.
- Almonds (of course) 750grams
- 1 1/2 C Castor sugar
- 2 Tbl Cinnamon
- 1 C water
1. Pour your water and sugar into a pan and bring to the boil. Add your almonds.
2. Keep an eye on it and give it an occasional stir. The water will slowly evaporate.
3. When the water has just about evaporated add the cinnamon and continue to stir until all the water has gone and you are left with crystalized sugar on the almonds.
4. Pour out onto a tray and cool. When they are completely cold place in an airtight container. I think they will last a couple of weeks but they never last long enough in my house to find out.