*Note: This recipe is currently under revision, as some of you mentioned that the recipe did not work for them. Will let you know once I’ve figured out how to improve it!
This is one of my favorite recipes on the blog so far. It is so amazing because you use two whole oranges to make it. You literally blend the entire oranges with the skin and everything. That may sound strange in the beginning, but it really works, and tastes devine. The puree itself was so delicious, that I made an entire new “cheesecake” recipe with the orange puree after I discovered how amazing blended oranges are.
I admit that of all the recipes, this one is probably the least healthy because of its high sugar content, but I’d like to remember that we can let our liver do the work for us every now and then. Also, the cake holds two entire oranges, so it is practically like eating fruit, right?
In this case the health benefits will be exchanged with the following:
Let’s call it a cheat day.
– 2 organic oranges
– 2 ½ cup (250 g) almonds
– 1 ¼ cup (250 g) coconut sugar
– 2 tbsp almond butter
– 3 tsp (gluten-free) baking powder
– 2 tbsp coconut oil
– ½ tsp cinnamon
– 1/4 cup (50 g) almond milk
– 3 tbsp ground flax seeds
– 8 tbsp water
Start by placing the oranges into a large saucepan, cover with water and cook them for about two hours.
After the oranges have cooked for about an hour, ground the almonds in a food processor, and put the almond meal into a large bowl. Add the (gluten-free) baking powder and cinnamon, and mix well with a spoon.
Place the ground flax seeds into a small bowl and add 8 tablespoon water. Let it stand for about 10 minutes until it has thickened up.
In the meantime preheat the oven to 175°C and grease a circular baking tin with coconut oil.
Once the oranges have cooked for two hours, drain the water, and cut them in halves and remove potential seeds. Then place the whole fruits into a food processor until you have a fine orange puree.
Now combine the cane sugar, almond butter, coconut oil, almond milk, and orange puree in a separate bowl and mix well. Add the dry almond mix and combine with the wet ingredients.
Pour the mix into the tin and bake for about an hour until you can pull a knife out the center of it clean.
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