Blood oranges…just saying these two words is dramatically beautiful isn’t it? I love these seasonal superstars, so juicy, so ruby red…so good! Apart from just devouring them (mmmm) or popping them in salads and smoothies, you can also bake with them! Here’s a very simple and tasty cake for you all to brighten up your January!
All you need is:
Use organic/natural real food ingredients where possible)
Makes Serves 6-8
- 2-3 blood oranges, peeled and sliced finely
- 3 tablespoons of coconut oil plus extra for greasing the bottom of your baking pan
- 5 tablespoons of coconut sugar
- 3 eggs
- 1 teaspoon of vanilla extract
- 120g of ground almonds
- 4 tablespoons of polenta
- 100g of gluten free plain flour
- 100ml of almond milk
- A couple of fresh mint leaves, for decoration
- 1 teaspoon of baking powder
Preheat the oven to gas mark 4 or 180° and grease your baking pan with coconut oil and line with greaseproof paper, set aside.
In a large mixing bowl, whisk in the coconut oil with the coconut sugar and eggs using a whisk. Add in the vanilla extract. You should have a nice and thick glossy consistency, ready for your dry ingredients.
Fold in your polenta, ground almonds and plain flour, alternating with your almond milk, adding your baking powder and fold in again, all the time using a silicone spatula.
Layer your baking tin with a thin layer of your blood oranges and carefully spoon over your batter, bake in the oven for 25-30 minutes, it will be done when the cake is bouncy in the middle when you press your finger in the sponge. Garnish with a few mint leaves when the cake is completely cool and enjoy!
Recipe Creator and founder of nikibakes