A delicious cake with an original use of orange, tasty Ceylon cinnamon and little added sugar.
Put 2 oranges whole in a pan with water and boil for 2 hours. Then let them cool down. You can do this in advance, they will keep fine for several days in the fridge.
Make the wet mixture
Ingredients:
- 2 (organic) cooked oranges
- 2 medjool dates
- 1 tsp apple cider vinegar
- 50 ghee (melted)
- 3 eggs
In a food processor, grind the whole oranges along with the dates and apple cider vinegar into a fine mixture. It takes quite a while, rather a minute than 10 seconds. Add melted ghee (I think coconut oil can also be added but we haven't tried it yet) and the eggs and blend again until smooth.
Make the dry mixture
Ingredients:
- 100 g chufa flour extra fine
- 3 tsp ground cinnamon (we use Ceylon cinnamon)
- 25 g arrowroot
- 1/2 tsp baking soda
- pinch of salt
Mix all ingredients together.
Make the cake
Add the wet mixture to the dry mixture and mix into a batter. Put the batter in a cake tin lined with baking paper and bake the cake for 45 minutes at 170 degrees.
Delicious with a cup of black tea!
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Can you use raspberry vinegar instead of apple cider vinegar?
Hi Jacqueline,
I think so! Maybe it just gives a nice added flavour to the dish. I think raspberry & orange are quite nice together.
I made it. It tastes delicious, but my cake remains soggy. Did you sometimes use very small oranges? I think mine were too big.
Hi Christina, it may indeed be due to large oranges... we used small firm ones.
By cooking whole oranges, do you mean that this includes peel and pips? Doesn't it become bitter then? Do you have to use organic oranges so you can be sure the peel is edible.
Hi Nina,
Right! A bit unusual, but you do indeed cook the whole orange 🙂 ...
You have a little bitterness but it's not too bad. Indeed, I would only use organic oranges in this case.
Good luck with baking! Greetings Sander