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.

Paleo Raw Carrot Bars with Lemon Cashew Cream

CARROT BARS

I like the idea of raw food, but other than salads, it all seems a bit hard.  This however is a doddle to make and really delicious.  You do need to begin it preferably the night before, but don’t let that put you off.  There’s nothing more strenuous involved than covering some nuts in water and leaving them in the fridge.  I find I leave things in the fridge most nights (my phone, baby bear’s toothbrush etc.) so I felt like I was fulfilling my destiny making this 😉

INGREDIENTS

Carrot Bars

1 Cup roughly chopped carrots

2 Cups of walnuts

½ Cup raisins

½ Cup medjool dates (make sure the pits are removed)

½ Cup desiccated coconut or as I did, Banaban Coconut Crunch

1 Tablespoon sunflower seeds

2 Tablespoons liquid honey (go for one with a fairly mild flavour)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon grated nutmeg

Lemon Cashew Cream

1 ½ Cups of cashews soaked overnight in filtered water and then well drained

Finely grated zest & juice from a lemon (preferably organic as you’re going to be eating the skin)

¼ Cup coconut oil, melted

2 Tablespoons liquid honey, again mild flavour

2 Tablespoons almond or coconut milk

1 teaspoon vanilla extract

DIRECTIONS

Place the carrots into the bowl of your food processor fitted with an ‘S’ blade.  Process them until they’re in small chunks, you don’t want them to become mush.

Add in the walnuts, dates, raisings, coconut, sunflower seeds, honey, vanilla extract and spices and process until the mixture starts balling together.

Tip into a rectangular baking dish lined with baking paper and press down to bring it together.  Place in the fridge while you make the cashew cream.

You could make the cashew cream in your food processor, but I find I get a better result (smoother and creamier) when I use my stick (immersion) blender.  Whichever one you’re going with place all the ingredients in and blitz away until the mixture is as smooth and creamy as you can get.

Remove the bar mixture from the fridge and top with the cream.  Return to the fridge and chill for at least 2 hours to set.

This is a bit more robust than some of the raw/paleo slices I’ve made in that it can last outside of the fridge for a little while, but it’s really best chilled.

Enjoy!