Boiled Orange, Carrot & Almond Cake

boiled orange cake

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.

INGREDIENTS

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

DIRECTIONS

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.

LET’S CELEBRATE CHOCOLATE CAKE!

choc cake

I’m back!  Did ya’ miss me?  Don’t worry, I know you did, but it’s all OK now.

keep-calm-i-am-back

If you saw my last post you’ll know my absence has been due to rampant pregnancy induced nausea and I can’t even begin to tell you how ecstatic I am to be back on the food wagon!  Please keep the garlic and coffee away from me still though…

My first foray back into the kitchen was for Grandma Bear’s birthday.  This is not strictly Paleo as it does use butter, but it is also quite delicious.  I gave it another crack for our office morning tea and there was not a crumb left over.

INGREDIENTS

200g dark chocolate, my favourite is Green & Blacks 85% cocoa

150g butter

½ Cup coconut sugar

1 teaspoon vanilla extract

4 eggs

1 ¼ Cups ground almonds

2 Tablespoons cacao powder

Pinch of salt

DIRECTIONS

Pre-heat your oven to 160°C and line your cake tin with baking paper.  I use a springform cake tin and this makes the removal of the cake so much easier.

Gently melt the butter and chocolate together in a glass bowl over a saucepan of simmering water (don’t let the water touch the bowl).  This is easiest if you chop them up into bits first.

Remove the bowl from the heat once they’re both melted and mix through the almonds, vanilla, sugar, egg yolks and cacao powder.

In another bowl whisk the egg whites and salt until stiff peaks form.  Next bit mildly technical, but you can do it!  Take one spoonful of the beaten egg whites and beat them into the chocolate mixture.  This will loosen it and make it easier to gently fold the rest of the egg whites in.  We need to try and maintain the aeration in the egg whites as that is what provides the lift to the cake.  The best motion to do this is a ‘cut’ rather than a ‘beat’.

Once all the egg whites have been incorporated gently pour into your prepared cake tin and bake for ~40 mins.  You want the texture of the cake to be sort of fudgy, so you’re definitely not looking for a clean skewer if that’s how you test the done-ness of your cake.

Enjoy with some coconut yoghurt or cream.  Birthday candles are optional, but they do add a rather jaunty, festive note 🙂