Whole Orange Spice Cake
This has to be one of my favourite gluten and sugar free whole orange spice cake to make. It has just the right amount of spices, orange flavour and superbly moist by using whole oranges. It does require some prepping but it’s definitely worth it.
Some key points to making this whole orange spice cake light and fluffy is to sift all the dry ingredients and beat eggs for about 3-5 minutes.
INGREDIENTS
4 eggs
125g melted butter, cooled
2 oranges
Zest from 2 oranges
1 cup buckwheat flour
1/3 cup almond meal
½ cup coconut sugar
¼ cup dessicated coconut
1 tsp cinnamon
½ tsp ginger
¼ tsp cardamom
¼ tsp all spice
1/8 tsp cloves
1/8 tsp nutmeg
1 tsp baking powder
½ tbsp Apple Cider Vinegar (to activate the baking soda)
½ tsp baking soda
1 tsp vanilla bean powder or paste
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Optional
1 Orange
1 tbsp Coconut Sugar
1 tsp cinnamon
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METHOD
1. In a small pot place the oranges and enough water to cover them.
2. Bring to a boil then reduce heat and simmer for approximately 45 – 60 minutes or until softened. Remove oranges from the pot and allow to cool completely. Discard the liquid.
3. Once the oranges have cooled, preheat the oven to 160ºC.
4. Grease a 20cm round cake tin and cover with parchment paper.
5. In a large bowl sift the flour, baking powder and baking soda then add the rest of the dry ingredients.
6. Cut up the oranges in chunks, including the rind, and place in a food processor with the vanilla powder or paste and blend for approximately 1 minute.
7. Add the oranges to the bowl with the dry ingredients, then mix in the melted butter and ACV. Stir until well combined.
8. In a separate bowl beat the eggs until light and fluffy. It should take approximately 3-5 minutes.
9. Add the beaten eggs to the batter and stir slowly until well combined.
10. Add batter to the cake tin. If you want to add the orange slices on top you can do so now. Mix the cinnamon and sugar and sprinkle over the cake. This will caramelise the oranges.
11. Bake for approximately 45 minutes. Insert a skewer to make sure it comes out dry.
12. Allow cake to cool in tin before transferring to a plate.
13. Cut, slice and enjoy with some sugar free vanilla ice cream or double cream.