- 2 large oranges, washed
- 250 g almond meal
- 6 eggs
- 1 tsp baking powder
- 200 ml rice malt syrup
- zest of 1 lime
- 4 stalks of rhubarb, washed and cut in 5 cm pieces
- 1 tbsp coconut flour, to sprinkle on top
- Place the oranges in a large sauce pan full of warm water and boil until the oranges are tender, about 1,5 hours.
- Drain the oranges and cool slightly before roughly slicing. Put them in a large food processor and process until smooth.
- Add the remaining ingredients except for the rhubarb and process until just combined.
- Pour the mixture into a greased pie pan or spring form pan and place the pieces of rhubarb in a pattern on the cake.
- Bake in a preheated oven at 180°C for 60-75 minutes or until golden.
- Sprinkle the cake with a little bit of coconut flour.
I love this cake! It’s full of flavour, it’s moist and it’s somewhat healthy. Don’t worry about the bitterness of the oranges. The skin loses a large amount of it’s bitterness during the cooking process.
I didn’t bake this cake for my son Noah essentially but he just had a little piece after lunch and absolutely loved it.