Every year when our family get together to celebrate Father's Day we pick a course to bring. It's pretty obvious I have a love for all things sweet (and healthy) so I had the job of bringing "something nice to have with a cup of tea!"
Mum made a request for a gluten free lemon cake, but when I spotted these blood oranges I couldn't resist. This treat is rich - but not too sweet, and when served up with homemade cream cheese even tastier.
- 2 1/2 cups almond flour
- 4 eggs
- 3/4 cup coconut sugar
- 1 teaspoon vanilla powder
- 175g unsalted butter
- Zest of 3 oranges (less if you don't want it too strong)
- Juice of half an orange
- 3 tablespoons greek yoghurt
- 2 teaspoons baking powder (gluten free)
- 1 thinly sliced orange to decorate
- 500g plain greek yoghurt
- 3 tablespoons maple syrup (if the yoghurt has been well strained) or Use coconut sugar if it is still too moist, you want the yoghurt to be firm.
- 1/2 teaspoon vanilla powder
- 3 tablespoons blood orange juice or zest 1 orange
- Preheat the oven to 160C
- Line a 20cm diameter tin with baking paper
- Add butter, sugar, vanilla powder, orange zest, orange juice to a mixer and blend until smooth.
- Add in the eggs and blend until combined
- Add the almond flour to the mixture and mix until completely combined.
- Add in the yoghurt and baking powder and fold together- don't over mix the batter at this stage.
- Pour into the lined tin and decorate with the orange slices. Sprinkle a little sugar over the top of the orange slices to caramelise.
- Bake for 50 minutes or until firmed up.
- Allow to completely cool
- Spoon the greek yoghurt into a cheese cloth and hang up over a bowl over night to drain the whey (whey can be used later to make fermented vegetables)
- Add the strained yoghurt, maple syrup, orange zest, vanilla powder and orange juice in a bowl and mix until completely combined. Add more maple syrup (or coconut sugar) to taste.
To serve grate some macadamia nuts over the top and serve with a dollop of creamed cheese!