Tuesday, June 20, 2017

Orange, Almond and Honey Cake

I love the fact that we grow some of our own food. We have had fruit trees for many years. Some don’t produce as yet, probably because we don’t do enough t them to help them grow, but some, like our citrus, are wonderful at giving us fruit during winter.

Our mandarin tree grows so many fruits that I am able to share them with many people, and our orange tree is going great at the moment too. The fruits aren’t huge, but they are tasty. I picked 5 the other day and decided to make an orange, almond and honey cake.

I am  one of those people that if they get an idea for a recipe in my head, I google and look at MANY different recipes, and then see what I have in the  cupboard and whip up said food using what I have. Some recipes I follow to a T but others I make up….some ones they work and sometimes they don’t. 
The most  important thing you need to realise is that you need to boil the oranges for two hours making sure it stays covered with water so a top up very now and then is needed. When done let them cool. I did mine a da before I use them and left them in the fridge. I then cut them in half to get the seeds out.

3 smallish boiled oranges (processed to mush in the food processor)
2.5 cups of almond meal
6 whole free range eggs
Between half to one cup of raw honey(I’m not huge on measuring)
1.5 teaspoons of baking powder(no aluminium added stuff)
Slivered almonds
Two tablespoons water
Dollop of honey (at least two tablespoons worth)
Pre heat oven to 180°C
I used a little hand held blender to mix up the honey and the eggs.
I then folded in the oranges and then folded in the almond meal and the baking powder.
I then lined one regular sized square tin with baking paper and popped the mix into 
the tin then into the oven. 
I cooked it for 35 minutes and took it out I left it in the tin for 10 minutes to cool.
I mixed the extra honey and water together popped it in the microwave for 30 seconds and then poured it over the top.
I sprinkle the slivered almonds over the top and took out of the pan and popped it onto a cooler, still with the baking paper underneath. 
We ate it with a little yoghurt on top. It made 16 really decent  sized pieces of cake.

I think the next time I make it I will add poppy seeds.
Until the next time
Lots of it

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