This moist and lovely cake is a great source of protein and healthy fats, vitamins and minerals. It is also rich in bioflavonoids, a type of antioxidant found in the peel and pith of citrus fruits.
If you are vegan, substitute the eggs with ‘flax’ eggs, which works equally as well.
Serves 8
2 organic oranges
2 organic lemons
5 organic eggs (or 5 tbsp. ground flaxseeds)
180ml maple syrup
200g ground almonds
1 tsp gluten-free baking powder
Handful of flaked almonds
Wash the fruit and place in a saucepan covered with water and bring to the boil. Turn down the heat and simmer for 1 hour with the lid on. Drain and leave to cool.
Preheat the oven to 180°C and lightly grease and line a 18cm springform cake tin
Cut fruit in half, and remove any pips, then blend to a purée in a food processor or blender.
If using eggs, beat together with the maple syrup, puréed fruit, ground almonds, and baking powder.
If using ‘flax’ eggs, mix each tablespoon of the flaxseeds with 2 and a half tablespoons of water, mix well and leave to thicken for 5 minutes. Then beat together with the maple syrup, puréed fruit, ground almonds and baking powder.
Pour mixture into the prepared cake tin and bake for around 1 hour, or until the top feels firm to the touch. You may need to cover the top with foil half way through to avoid burning the top of the cake. Serve with cream or cashew cream.
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