This is a deliciously tasty and light option for those in our family who don’t want a traditional Christmas cake.
The cooked organic oranges really give it a fresh and zingy flavour. It also happens to be gluten and dairy free; goes down easily after endless days of festive eating – although it’s for every day, not just for Christmas 🙂
(20cm/8″ spring-form tin – or any shape you fancy!)
2 medium organic oranges
Zest from 1 unwaxed or organic lemon
4 organic or free-range eggs
140 g caster sugar
100ml olive oil
180g ground almonds
2 tsp gluten free baking powder
For the Syrup
12 g caster sugar
juice from a large lemon
100g dark chocolate
approx 2 tbsp butter
Grease and line your tin with baking paper and preheat the oven to 180C/160C fan/Gas 4.
Place the clementines in a pot and cover with water then bring to the boil before letting them simmer for about 1/2 hr until tender. Take out and cool, then halve and remove any pips before blitzing the clementines in a food processor until it forms a paste.
In a bowl, whisk together the eggs, lemon zest and caster sugar then add the oil and beat well until it turns a bit lighter. Stir in the clementine paste and then fold in the baking powder and ground almonds. Done, easy!
Now spoon the mixture into the tin of your choice and bake 50 mins. When ready it should have a little bounce to the touch of your finger.
Meanwhile, for the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. When your cake is slightly cooled make lots of holes with a cocktail stick or suchlike and drizzle over the syrup.
Let cool completely, turn it out and either dust with icing sugar, or add the melted choc/butter mixture – and when cooled, dust it with snowy icing sugar.
Enjoy on its own or with yoghurt or cream/ice cream of your choice. Wishing you a merry bake!