Flourless blood orange & cardamon cake.
Cook time: 50 mins | Prep time: 25 mins | Serves: 8
Ingredients.
3 blood oranges
100ml extra virgin olive oil
4 free-range eggs, room temperature
250g almond meal
100g (3/4 cup) monk fruit sweetener
1/3 cup coconut flour
1 teaspoon of baking powder
2 teaspoons cardamom powder
1 tablespoon honey
Method.
1. Place two of the blood oranges into a saucepan with water to cover them (this can be done the day before). Bring water to a boil and let oranges simmer for 25 minutes. Take out of the water and set aside to cool. To test the oranges are done, using a skewer, it should easily slide through the skin. Take out of the water and set aside to cool.
2. Grease an 8” or 20cm cake tin with parchment paper. Preheat oven to 180°C fan forced (350°F).
3. With the last blood orange, thinly slice whole circles, approximately 2mm and deseed. You will get 7-8 perfect circles to line the cake tin. Place these in a frying pan with the honey on medium heat. Cook for 2 minutes on each side and then carefully, with tongs, lay each slice on the base of the cake tin in a circle, with the final slice in the center of the cake tin. Tip any excess honey from frypan on top of oranges.
4. Cut the two cooked oranges in half and discard seeds. Place oranges in a food processor and blitz until pureed. Should be approx. 1 1/2 cups of puree. Add to a large bowl.
5. Add in the eggs, combine with a fork then add the olive oil. In the same bowl add the almond meal, sweetener, coconut flour, baking powder, and cardamon. Combine with a fork and pour into the cake tin.
6. Bake at 180°C for 50 minutes or until the skewer comes out clean. Let it cool for 10 minutes then tip upside down straight onto a serving platter. Drizzle with olive oil and serve with coconut yoghurt.