Orange and Almond Cake with Toasted Coconut
Packed full of protein and good fats, this flourless cake is always a winner. We’ve intentionally made the cake not too sweet. To add a touch more sweetness, serve it with a drizzle of old-fashioned custard. Try making it with ground hazelnuts instead of the ground almonds, and for a special treat finish it with a little grated dark chocolate. You can cook the oranges a day or two before, to make things easy.
Ingredients 7
2 orange, preferably organic or low-spray, skin on, washed thoroughly
3 eggs
105 g coconut sugar
200 g ground almonds
2 tsp baking powder
30 g shredded coconut (desiccated coconut), toasted, to serve
dark chocolate, grated, to serve, optional
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Method 5
Bring a large saucepan of water to the boil. Place the whole gently in the water so they are fully immersed. Reduce the heat to medium and simmer for 2 hours — you may need to add extra water if it evaporates. Remove the oranges from the water and leave to cool to room temperature. When cold, place in a food processor and purée until smooth. The purée can be made a day or two ahead of time and kept in the refrigerator.
Preheat the oven to 160°C (320°F). Grease and line a 22 cm (8 1/2 in) springform cake tin with baking paper.
Beat the and with an electric mixer until well combined. Stir through the orange purée, and . Pour the batter into the cake tin and bake for about 1—1 1/4 hours, until the top is golden and a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin before carefully removing. Serve sprinkled with toasted and grated chocolate, if desired. Cut into squares or wedges.
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Pam Brook's tips
For younger babies purée a tiny amount of crumbled cake with a big dollop of custard for a special treat.
For older babies put a small amount of crumbled cake onto a big dollop of custard for a delicious dessert.
For toddlers serve as for adults.
