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Orange Blossom Cake

Orange Cake Graded-9005

This delicious orange cake makes a nice change from typical store bought and cafe style orange cakes that are generally high in refined white flour and sugar. I’ve used whole sweet naval oranges to make this gorgeous cake – skin and all.  You steam them until soft then combine with vanilla, almonds and honey that creates magic. Enjoy. x

What’s great about it:
Almonds are packed full of protein + heart healthy fats that are kind to your arteries and can help lower cholesterol as well as keep blood sugars stable. Orange is rich in antioxidants that can help boost immune function and protect the body against disease. Orange is also high in soluble fibre that helps to reduce cholesterol. Manuka honey works as an antibacterial to help fight virus and bacteria.

Orange Cake

1 – 2 whole sweet oranges (350 g total)
3 free range / organic eggs
125 g honey (raw or manuka) –  weigh your honey on electronic scales –  this should be about 1/4 – 1/3  cup (see notes)
1 teaspoon vanilla extract or paste
1 teaspoon baking powder
200 g (2 cups )  ground almonds  / almond meal

Preheat your oven to 160 C.
Steam  or boil whole oranges for 1 hour until soft – drain  and allow to cool.
Roughly chop steamed or boiled whole oranges and place into a food processor.
Process until smooth.
Add eggs, honey and vanilla then process again until smooth and creamy.
Add almond meal and baking powder then process again for the last time.
Line a 20 cm baking tin with baking paper on the base and sides.
Spoon orange cake batter into the tin and smooth over with the back of a spoon.
Bake for 40 – 45 minutes or until cooked through and golden.
Remove from the oven and allow to cool in the tin for 1 hour before removing from the tin.
You can enjoy this flourless orange cake as is or top with caramelised oranges and lush coconut or lush natural yoghurt.
Enjoy. x

Caramalised Oranges with Orange Blossom
2 oranges
1 teaspoon butter
1 teaspoon honey
1/4 teaspoon orange blossom water – optional

Slice one orange into round even slices.
Zest and juice the other orange.
Heat butter and honey in a large pan until melted and golden.
Add the orange slices and brown until golden.
Add orange juice, zest and honey and cook until thickened and caramelised. You can also add orange blossom water at this stage.
Remove from the heat and garnish top of the cake.
Pour the honey caramel sauce over the oranges and cake and enjoy.

INSPIRATION / NOTES
Organic maple syrup or brown rice syrup can be used in place of the honey.
Serve alone or with lush natural yoghurt or coconut yoghurt.
Add a little fresh grated ginger
Use mandarins in place of oranges.
Vegan option  -  omit eggs and add 60 g macadamia nut oil  - bake for about 1  hour  and allow to cool overnight in the fridge.

 

 

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Comments
32 Responses to “Orange Blossom Cake”
  1. Cathy says:

    Hi Teresa
    I have a big box of freshly picked navel oranges from Windsor and this recipe is great.
    Instead of steaming the oranges, can I boil in water , and this includes the skin?

    thanks

  2. cheri says:

    Hi Teresa, lovely cake, love how you prepared the orange slices.

  3. Rebecca says:

    Would you have the Kilojoule or Calorie value of a serve of this delicious cake?

    I have a slice of your Gluten Free Banana Bread every day for breakfast (as part of a weight loss plan), and am wondering if this could be a good alternative.

  4. Fiona says:

    Hi Teresa,
    Is this cake freezable?
    Thanks, Fiona

  5. Eva says:

    Hi Teresa Thank you for all your wonderful recipes and health tips.
    Just wondering if the cooking process at 160 deg would make it worth while using raw honey or manuka honey?

    • walters says:

      I think using either raw or manuka honey would be best as they are actually honey with no processed additives or sugars. Cooking it at such a high heat may destroy some medicinal qualities however, better than all that crap that the stores pose as honey!

      Raw Honey is rich in antioxidants, enzymes, vitamins and minerals (including vitamin C, B vitamins, magnesium, potassium, calcium, sodium, sulphur, and phosphate)

      Although some benefits may be lost when cooking you will still be better off using raw honey in your hot tea, and even baking with honey instead of white sugar, as some of the vitamins and mineral will not be destroyed with heat.

      You may choose to have some less expensive ‘cooking honey’ (that is not raw, but also not highly processed) on hand and save the pricier raw honey for when the enyzmes and antioxidants will be of optimal use in your body.

      :)

    • Hi Eva – I only use these 2 honey’s so have them available in my pantry all the time. If you have another honey you want to use…then please do so. Manuka honey is awesome and imparts a delicious flavour to the whole cake. T:)

  6. Teresa, I really love the sound of this one, thank you for the recipe!

  7. Anja says:

    Thanks so much for yet another amazing recipe Teresa, the cake looks absolutely divine! If going for the vegan option, when making the caramelised oranges, what sort of oil (and how much) would you suggest using in place of the butter?

  8. nic says:

    Hi do you leave skin on when boiling or steaming oranges? If skin is left on do you peel before processing? Sorry for the silly questions never made anything like this before but it looks delicious, keen to give it a go as i regularly make your banana cake.

  9. Katrina says:

    Hi Teresa, I love your recipes, I’m just wondering though, is there any alternative to using baking powder as I’m worried about the aluminium content? Cheers, Katrina.

  10. Sophie says:

    Hello Teresa,

    Is it possible to make this cake without a food processor? I have only a blender or electric beater. Thank you.

  11. Lee says:

    Hi Teresa – this looks amazing!! I can’t wait to try. Your recipes are always so good. Will share on my FB page, Healthy Natural Changes.

  12. Tania says:

    Hi, I have a glut of cumquats, do you think I could use these in place of oranges? Maybe add a bit more honey!

  13. Vivien says:

    Hello, can I replace almond meal with flour for a nut free cake? Thanks

  14. Cinzia says:

    Dear Teresa, I made the Orange Blossom Cake for our Biggest Morning Tea this morning and it was a hit! So much that I put several of my work colleagues onto your healthy philosophy. Keep up the great inspirations and I look forward to your new book being published. Cheers Cinzia.

  15. Helena says:

    Hi Teresa,

    This cake sounds lovely! Only I’ve got an almond intolerance.. Can another nut flour be used?

    Thx Helena

  16. Debbie says:

    Wow this looks lovely and very healthy with the use of almond flour will defo try this recipe

  17. Lou says:

    Hi I made the cake, it tasted devine! However it didn’t brown up like yours, and created itself a skin on top! Any suggestions for second time round??

  18. Debbie says:

    Hiya in the uk we can’t get navel oranges could I use Jaffa oranges or another type of orange?

  19. Kate says:

    Hi Teresa

    I made this cake last night, without anything on top, and it’s the most divine tea cake. I used an orange and a tangelo that were verging on used-by, and it’s turned out beautifully.

    Thank you! x

  20. Izzy says:

    Hi Teresa!

    This is such a beautiful cake. Rave reviews from all my friends who tried it, so will definitely be making it again.

    I was just wondering if you might have done a healthy version of a Persian love cake? It is such a delicious moist cake but packed full of sugar and I was wondering if there was a way to substitute the sugar without changing the texture of the cake completely.

    Thanks again for your wonderful recipes.

    Izzy

  21. Hannah says:

    Hi Teresa,
    We have been given a few bags of oranges and I was looking for a recipe to bake something with them and your cake looks amazing.
    I was wondering if the mixture could be used for muffins or cupcakes? If yes, would the cooking time need to be changed or anything else?
    I was hoping to make a few batches and freeze them.
    I’ve only just started baking but i’ve made your blueberry muffins and we love them! Thanks for your website!!

  22. Courtney says:

    Hi Teresa,

    Thanks for another wonderful recipe. Since I discovered your website I’ve also discovered cooking – and I love it! I’d like to make this beautiful looking cake for my mum, who is needing watch her sugar consumption at the moment – would it be possible to use a natural sweetener such as Stevia and omit the honey?

    I have you to thank for my love of cooking – Thank you!

    Courtney x

  23. Yani says:

    Hi Teresa,

    What a beautiful recipe! I made it yesterday and it was delicious.
    It didn’t rise, though. Is that how it should be or could I have done something wrong?

    Thanks!
    Yani

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