Sticky Orange and Lemon syrup cake
I made this for a family visit on Saturday. I had no idea how it would turn out.. and thankfully it did. I really should have taste tested it before our guests took their first mouthful.. but it looked so moist I assumed it would be okay.
I had originally wanted to use coconut flour in this cake but went to the pantry and there was none! (that never happens - I'm more in tune with the occupants of my pantry that my shoe cupboard) Sooo... I used wholemeal spelt flour. And it was meant to be.
I love almonds. Roasted, unroasted, buttered, crushed, pulverised. Any which way, they're full of good fats and add something wonderful in texture. Shame they are so damn expensive. For this cake, instead of using almond meal, I threw a cup of almonds in the processor and blitzed them for 10 seconds. I was going for crunch. Depending on the power of your processor, I can't tell you how long to pulverise them for. But you get the gist?
This Orange and Lemon Cake has the sticky moist texture like a syrup cake with some crunchyness from the almonds. It's a really good balance. Alternatively, you could sub the almonds for pistachios. I'm going to give them a go next.
There is a little time needed in the preparation of the orange and lemon pulp.. but once that is done it is another ONE BOWL WONDER. So if you want, make the pulp mix a few days in advance. It will keep in the fridge for 5 days.
- 1 large orange
- 1 large lemon
Place in a saucepan and cover both fruits with water. Bring to the boil and then allow to simmer for 1.5 hours. Keep the lid on but let a little air escape.
Once cooked let it cool. Pour the orange, lemon and the water into a food processor and blend well. Set aside if you are going to use straight away or store in a jug in the fridge for 5 days.
Orange and Lemon cake
- 1/4 cup coconut oil
- 3/4 cup rice malt syrup (or honey/maple syrup - keep in mind these two are sweeter than RMS - so you won't need as much)
- 6 free range organic eggs
- 1 tsp vanilla extract (the real stuff is so much better)
- 1/4 cup chia seeds
- 1/2 cup blended almonds (so they are still crunchy)
- 1/2 cup LSA mix (Linseed, Sunflower and Almond mix )
- 1 1/2 cups wholemeal spelt flour
- 2 tsp baking powder
- 2 cups orange pulp
For the syrup
- 3/4 cup orange pulp
- 3 tbs honey
Set your oven to 180 C (350 F)
Line a round cake tin with baking paper and grease with coconut oil.
Start by whisking the eggs, rice malt syrup, vanilla together. Whisk until lots of little bubbles form.
Stir the chia seeds in and leave for a couple of minutes.
Now add the flour, almond mix, LSA mix, baking powder and the orange pulp. Stir this together with a spatula until well combined.
Pour into the prepared tin and place in the oven for 40 minutes. Test the middle of the cake with a skewer. If it comes out clean, the cake is ready.
Leave the cake in its tin whilst you make the syrup. Simply place the pulp and the honey in a bowl and microwave for 30 seconds. Stir well and pour evenly over the cake.
Leave the cake to completely cool.
Serve on its own or with a dollop of cream.. (or thick greek yoghurt if you're like me)