Whole Orange Cake

Whole-Orange Cake:

Prep time: 15 minutes

Bake time: 45 minutes

Ingredients:

Cake:

  • 2 ½ cup (275 g) of Grain Free Flour Mix, loosely spooned into measuring cup and levelled off
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • ½ tsp fine sea salt
  • 5 large eggs
  • 1 cup orange puree, from 1 medium orange (boiled)
  • ½ cup extra virgin olive oil
  • ¼ cup raw honey
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract (optional)

Butterscotch/Caramel Sauce (optional):

  • ¼ cup coconut sugar
  • ½ cup coconut cream, canned

Method:

  1. Preheat oven to 180 degrees Celsius (non-fan forced).
  2. Place one medium-sized orange in a saucepan and cover over with filtered water. Bring to a boil and allow to boil for 45 minutes to an hour or until the entire outer orange is soft and a knife can be easily inserted. To ensure the orange boils evenly you may need to rotate/turn-over halfway through cooking. Check in on the orange every 15-minutes or so to ensure there is enough water in the pot. If water level becomes too low, add pre-boiled water to the pot or simply turn the orange over to cook evenly.
  3. Once boiled, allow the orange to cool before removing any seeds and cutting into pieces.
  4. Add orange pieces to a blender or jug with a stick blender and puree until smooth.
  5. In a medium mixing bowl combine Grain Free Flour Mix, bicarb soda, baking powder and salt and stir well.
  6. In a separate bowl, add eggs, orange puree, coconut sugar, extra virgin olive oil, honey, apple sider vinegar and vanilla extract. Whisk the wet ingredients using an electric mixer or by hand until well combined and slightly aerated.
  7. Add the wet ingredients to the dry ingredients and mix gently until combined.
  8. Grease a bundt tin with olive or coconut oil to prevent the cake from sticking to the tin. Alternatively, if using a round tin or loaf pan proceed to line with parchment paper.
  9. Pour the batter into the prepared cake tin.
  10. Place the tin in the middle of oven and cook for 45 minutes or until a skewer comes out clean.
  11. Remove from oven and gently lift the cake out of the tin and onto a wire rack to cool before slicing.

Optional: To male the butterscotch/caramel sauce, add coconut sugar and coconut cream to a saucepan, whisking on medium heat until sauce bubbles and thickens. Drizzle over the top of cake before serving.