This is a lovely dense, moist cake, with an amazingly vibrant orange flavour. It does require a little pre-work but I promise you it is worth it. Grandma Bear has lots of oranges on her trees at the moment and this is made with the small blood oranges which I don’t like eating fresh.
I tend to start this this day before making the orange puree and then leaving it in the fridge overnight, but whatever works for you.
If you can bear to leave it this is actually better the day after baking, but it’s still really good just cooled as well.
350 – 375g orange puree
250g ground almond meal
150 – 175g grated carrots
Large handful of well washed and dried sultanas
1 teaspoon of ground cinnamon
1 teaspoon of baking soda
50g coconut sugar
2 large eggs
To make the orange puree, take approx. 4 small oranges (organic if you can get them because you’re going to be eating the skin) give them a cursory scrub and cover in a pot with cold water. Bring them to the boil and then turn the heat down to keep them simmering for 2 hours. Let them cool completely and then rip into chunks, removing any seeds you find on the way, and puree in your food processor or with a stick blender.
To make the cake, pre-heat the oven to 180 C on normal bake.
Combine the orange puree, eggs and sugar and beat until smooth and creamy. Gently stir together all remaining ingredients into a big mixing bowl then add the orange, egg, sugar mix in to and stir until just completely combined.
Tip into a cake tin lined with baking paper, I use a 25cm round spring form tin, and bake for 1 hour. Depending on your oven you may want to start checking the top after 45 mins or so to see if you need to cover with foil to stop the top burning. Trust me the cake is so moist it will need the full hour of baking. To test for done-ness stick a wooden skewer in the middle, it should come out reasonably cleanly with just a few moist crumbs sticking to it. It if looks like it’s got cake batter on it, keep baking for a bit longer. When cooked remove the cake from the oven and leave to cool completely in the tin before turning out.