Moist Orange Cake

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  • 4 Orange - washed
  • 12 Egg
  • 1 cup Honey
  • 18 ounce Almond Meal
  • 2 teaspoon Baking Powder
  • Coconut Oil - to taste
  • 3 Orange - thinly sliced
  • 1 cup Water
  • 0.5 cup Honey
  • 1 Vanilla Bean - split
  • Semi Restricted, Gluten Free, Dairy Free, Vegetarian
  • Place four oranges in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 2 hours. Keep an eye on the water level and top up as necessary. Drain, cool to room temperature, then purée the whole oranges in a blender or food processor until smooth.
  • Pre-heat the oven to 160C/320F. Grease a 27cm/11-inch bundt cake pan with coconut oil.
  • Beat the eggs and honey in a large bowl until well combined. Stir in the orange purée, followed by the almond meal and baking powder. Pour the batter into the prepared pan. Bake in the oven for 1 hour or until golden and a skewer inserted in the middle comes out clean. Cool in the tin for 15 minutes then flip out onto a wire rack to cool completely.
  • Thinly slice three oranges with a knife or mandolin. Place slices in a large saucepan with the water, honey, and vanilla bean. Bring to a boil, then reduce the heat and cook until the rinds have softened. Remove orange slices with a slotted spoon, reserving the syrup. Bring the syrup to a boil and cook until thickened.
  • When ready to serve, place the cake on a large platter. Top with the orange slices and drizzle with the syrup.


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