Orange, Turmeric & Almond Cake

Another Gwinganna inspired recipe after my trip plus well any excuse to bake a cake really. I have been loading up all of our food with turmeric which I usually tend to do with our main meals anyway but not really our snacks so well this is my new 'thing' and boy my skin is loving me for it after my endometriosis operation and treatment.

This cake is the perfect easy morning tea or after dinner treat with some coconut ice cream Cocolucious is my favourite (my god it is good!). It is especially perfect since it is Winter and we need all of the vitamin C and anti-inflammatory foods we can get at this time of year. 

I am actually in the middle of putting an anti inflammatory program together and a recipe book so stay tuned for that... but definitely don't hold your breathe ha!

Ps. can we all just appreciate how fancy my cooking skills got with the orange slices on top and the cake stand - I have seriously outdone myself. I am very much cook for taste and health not for appearance so this is a special occasion.

Anyway as always enjoy + share your creations with me so I know you guys are enjoying the recipes I am sharing,

Sof x

IMG_9756.JPG

servings: 16-20  // prep time: 10 minutes, cooking time: 15 minutes


INGREDIENTS

  • 2 whole oranges
  • 2 cups almond meal
  • 1/3 - 1/2 cup honey (depending how sweet you want it)
  • 3 eggs
  • 2 tsp turmeric (fresh or ground)
  • 2 tsp baking powder
  • 1 tsp vanilla essence or powder
  • 1 tsp cinnamon

METHOD

  1. Preheat oven to 170'C and line a cake/slice tin with baking paper, set aside.
  2. Boil whole oranges in a pot on the stove for 1 hour, drain and allow to cool.
  3. Blend oranges in a food processor, then add eggs, honey, vanilla, turmeric and blend again.
  4. Mix through almond meal and baking powder until combined.
  5. Pour batter into tray it will be quite wet and place in the oven.
  6. Bake for 35-45 minutes in the oven until golden brown. Check with a skewer.
  7. Allow to cool in the tin and store in the fridge for up to a week. 

NOTE: this is a moist cake (don't you love that word) so expect it to come out a little wetter then usual cakes. Also you could try flax eggs as a replacement for 'egg' in this recipe.

Make sure you tag me and share your creations & feedback I love to hear if you love the recipes IG: @sofievankempen #sofievankempen or FB: Heal Your Gut.