Since cutting out dairy and gluten (most of the time) from my diet, occasionally I have found it a bit disappointing that I don’t get to enjoy some of the many yummy cakes/ sweet things on offer. Sometimes it’s not so much the food itself but the ritual of a ‘cup of tea and cake’ shared with friends that means so much. So I was thrilled to come across a cookbook full of organic recipes from the Gwinganna Lifestyle Retreat.
One of them being the aforementioned cake. It seriously was one of the most delicious, moist, perfectly sweet but not too rich cake that I have ever tried. It made a huge amount so I ended up getting 2 cakes out of it, one for me and one for my mum so all in all it worked well. I ran out of a couple of the ingredients it called for and also prefer to use agave rather than honey (you need less for a similar result) so ended up varying it slightly and the result was splendid. Here’s the recipe I used if you want to try:
- 5 free range home grown eggs
- 175gms almond meal
- 50gms gf flour
- 1 tbsp baking powder
- 75mls agave
- 1 tspn cinnamon
- 2 oranges
Quarter whole oranges and boil for 1 hour. Drain and allow to cool. Chop off any nimbly bits. Blend the whole oranges in a food processor (I only have a blender so just did this in batches). In a separate bowl beat eggs, agave, cinnamon and stir in orange pulp. Add almond meal and flour, mixed with baking powder and mix all together (will be quite wet). Pour into lined and wide baking tray (or 2 cake tins) and bake at 160 degrees celsius for approx 20-30minutes (depending on your oven). Cool in tin before turning out onto cooling tray.
Serves about 10-20 pieces depending on the sizes you cut! I served with a dollop of Meredith Dairy sheeps yoghurt which was delicious with it’s tartness and the sweet of the cake. Will certainly be trying this one again soon! (Could probably substitute oranges for lemons if prefer a lemon style cake).