Orange Almond Cake

Orange Almond Cake

12 Servings

1 Hour 45 Mins



3 oranges

2 cups ground almond (we like to use the almond pulp from when we make our own almond milk – why not replace 1 cup with this and have a go?)

5 heaped tbsp honey

1 tsp baking powder

1/4 tsp ground cinnamon

5 eggs (separated)


3 Tbsp water

1 cinnamon quill

2 Tbsp honey

1 tsp orange zest

Juice of 1/2 an orange

Chocolate Avocado Frosting

2 soft avocados

5 large medjool dates

squeeze lemon juice

1 tsp vanilla paste or vanilla powder

6 Tbsp coconut oil

3 Tbsp cacao powder

Preheat the oven to 170c.

Place oranges in a saucepan, cover with water and bring to a simmer. Simmer on low heat for 1 hour. Drain and allow oranges to cool.

When oranges have cooled a little, roughly chop into quarters and place in food processor and process until fairly smooth, adding in the honey as you mix.

Next add 5 egg yolks and blitz until creamy.

Add in the almonds, baking powder and cinnamon and blend well.

Beat egg whites until soft peaks have formed.

Finally fold through 5 beaten egg whites. and pour into cupcake moulds (we use a silicone financier mould).

Bake at 170 degrees for 20-25 minutes, until skewer comes out clean.

Lovely served with coconut or Greek yogurt or make one of the toppings below

Orange Drizzle

Place all ingredients in a saucepan. Simmer on very low heat until reduced. Drizzle over cake, and decorate with orange segments.

Serve with coconut or Greek yoghurt.

Chocolate Avocado Frosting

Process (or use a vitamix) the avocados, dates and lemon juice until fairly smooth. Add in cacao, followed by vanilla and oil.

Blend until smooth. Spread over cooled cake and Enjoy….

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