RECIPES
Blood Orange, Almond and Syrup Cake
Ingredients
Prep Time:15 mins Cook Time:50 mins Total Time:1 hr 5 mins
Cake
1 cup blanched almond meal
1 cup white rice flour
1/2 cup coconut sugar
2 tsp baking powder
2-3 medium-sized blood oranges, zest and juice
1/2 cup plant-based milk, such as almond, soy or coconut
1/2 cup light-tasting vegetable oil, such as sunflower or rapeseed
To decorate
3-4 normal or blood oranges.
Syrup
1/2 cup any light-coloured sweetener, such as rice malt syrup, maple syrup or Saffron syrup
Dash of water
Instructions
Preheat oven to 160C.
In a large bowl, combine all the almond meal, rice flour, sugar and baking powder until there are no lumps.
Finely grate the skin of all the oranges and add the zest to the flour.
Remove the flesh from the blood oranges to make 1 cup then use a whizz stick to puree it. Add it to the large bowl with the milk and oil. Mix until combined.
Pour batter into a lined 20cm springform or loose bottom cake tin. Spread the top of the cake with the back of a spoon so it's smooth.
Thinly slice the remaining oranges and cut off the skin. Arrange on top of the cake.
Bake in the oven for 40 minutes or until a skewer can be inserted into the middle and it comes out dry. The cake will still be slightly moist but it will set after some rest.
In a small saucepan, combine the syrup ingredients and boil until combined or there are no more sugar granules. Pour hot syrup over the cake and enjoy! Keep leftovers in an airtight container in the fridge for up to 3-5 days.
https://www.rainbownourishments.com/blood-orange-almond-and-syrup-cake/
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