A light, moist, healthy version of a coffee cake..
Yield: 6-8 servings
Ingredients:
2 large oranges
1/2 cup raw organic honey ( or maple syrup)
250g almond meal (approx 1 cup)
4 large eggs
2 teaspoons baking soda
2 tbsp lemon juice
1 tsp Heilala vanilla powder or vanilla extract
For the Glaze:
3/4 cup powdered sugar
2-4 tbsp lemon or orange juice (start with 2 tbsp and add more for desired consistency)
1/2 tsp Heilala vanilla powder
1/2 cup walnuts, toasted on a warm skillet with a dash of cinnamon – optional garnish
Directions:
1. Preheat oven to 350* F. Spray a 8-9″ baking dish with nonstick baking spray.
2. Boil oranges in a saucepan of water for 1 hour (topping with water as needed). Allow to cool slightly before pureeing whole oranges, pips rind and all, in a food processor until smooth and fluffy.
3. In a medium bowl, whisk eggs and honey together. Then add in orange puree and fold in almond meal.
4. Mix lemon juice and baking soda together, until fizzy and baking soda is dissolved. Add to batter.
5. Pour batter into baking pan and bake for 1 hour.
6. For the sauce: In a small bowl combine powdered sugar, vanilla and 2 tbsp lemon juice. Add more lemon juice until desired consistency achieved.
7. Remove cake from oven, let it cool completely in bang dish before removing. Flip upside down to remove cake unto a cake platter, drizzle with glaze and top with toasted walnuts if desired.
Refrigerate covered for up to one week.
This post is sponsored by Heilala Vanilla
Xo,
Victoria