This cake was a complete experiment this morning. I decided to put a bulk load of oranges from the wholesale market to good use in baking. However when reading the ingredients I realised we were missing half the items so had to make it up as I went along. I was very surprised how delicious and simple it turned out!
The original recipe is actually a gluten free healthy cake, however I didn't have any ground almonds so had to add flour but by all means try it as a gluten free option too.
It is a no beating, no butter cake, which makes it very quick and very easy.
So here it is, a simple tangy Moroccan orange cake!
You will need:
- 350g self rising flour
- 250g xylitol (or sugar for a less healthy option)
- 2 tsp baking powder
- 5 eggs
- 200ml sunflower oil
- 2tsp agave syrup (or substitute with honey)
- zest and juice of 1 large orange and 1/2 a lemon
- 3 cinnamon sticks
1) Heat the oven to 180 degrees. Line the base of 20cm spring form tin with baking paper and grease the sides. Mix together the flour or (almonds for gluten recipe), xylitol and baking powder. In a separate bowl whisk together the eggs, oil, 2 tsp agave syrup and orange and lemon zest and orange juice. Pour the mixture into the dry mixture and combine.
2) Pour into the prepared tin and bake for approx 50 - 60 minutes or until a skewer comes clean from the centre and there is no raw cake sticking to it. Cover with foil if it is browning too much. Allow to cool and make the syrup.
3) Pour juice from 1 orange and 1/2 a lemon into a pan with 60g of agave syrup (or 3 tsp of sugar), bring to boil and leave simmer for 5 minutes.
4) While the cake is still warm drizzle the syrup over the cake and all it all to seep in. I made a few holes with a skewer on top of the cake to ensure it all gets soaked up.