The citrus season is my favourite time of year, beautiful summer coloured fruit adding vibrancy and medicinal value to the Winter garden.
I have developed this very simple, all-in-one-bowl, nutritionally dense, absolutely gorgeous cake that you can make with any citrus of your choice. I love the orange and almond combination, but lemon or lime is delightful too! This cake is easily made vegan and gluten free with the flour mix and flax seed egg replacement mentioned below.
WHAT YOU WILL NEED
For the cake:
1 1/2 cups wholemeal, unbleached and organic plain flour (gluten free option available here)
1 cup of almond flour
2 tsp of baking powder
4 large free-range and organic eggs OR flaxseed/LSA meal egg substitute (combine 1 tbs of flaxseed meal with 3 tbs of water as a substitute for 1 egg)
1/2 cup coconut sugar
1/2 cup of your chosen vegetable oil (a lightly flavoured oil is preferable like avocado)
1 cup freshly squeezed juice from the citrus of your choice (orange, lemon, lime or a combination!)
2 tbs of citrus rind of your choice
1 tsp of pure and organic vanilla essence (alcohol free)
For the syrup:
1/4 cup citrus juice (orange, lemon, lime or a combination!)
1 cup coconut sugar
1-2 limes/lemons or 1 orange slithered
To dress: whipped coconut cream, with dried, edible flowers (we use rose, pansy, lavender or camomile, but many varieties will work) and raw honey.
Preheat oven to 180 degrees Celsius and line a tin of your choice - square, rectangle or circular (roughly 20-23 cm in size preferably) with baking paper.
In a large bowl, combine all dry ingredients and mix well with a wooden or any spoon of your choice (I often use my hands!)
Make a well in the centre of the dry ingredient mix and add all other ingredients.
With a whisk, lightly combine and mix the batter until smooth and well combined.
Pour into your lined cake tin and bake for 50-60 minutes (check with a skewer inserted into the centre).
While the cake is baking, make the syrup. Put the citrus juice, water, coconut sugar and slithered fruit in a small/medium saucepan.
Bring to the syrup to a boil then reduce immediately to a simmer until mixture is syrupy and the slithered fruit has candied. Take off the stove.
Once the cake is out of the oven, allow to cool slightly for 5 minutes in the tin.
Pour the syrup over the warm cake and arrange the slithered fruit as desired.
Allow the syrup to completely soak into the cake before removing from the tin to cool on a wire rack.
To serve, dress the sliced cake with the whipped coconut cream, dried flowers and a drizzle of honey if desired. Enjoy!
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