There are a few things that I have, and always will, associate with the onset of summer. Even though it’s not quite here yet, a week of very hot days, blistering winds, and salt-crusted skin post-swim, have made me believe that spring is officially cactus. The scent of citrus fills the air, and coconut and tropical fruit (read: fodmap friendly pineapple, and frozen passionfruit from a bumper harvest last winter) have become a daily ritual. Another indication summer has arrived?
My coconut oil remains melted.
And now the house is filled, not only with the scent of sweet citrus, but toasted coconut and almonds oozing from the oven. A smell I can detect even when outside watering the good ol’ veg patch. Which, on a side note, has two humongous rhubarb plants at the base that simply refuse to stop growing. And I can’t even harvest those stalks for another year, unless I want to kill it off! Anyway, with such a gorgeous smell, I’m surprised that people aren’t drawn to this cake from halfway down the street.
This coconut and almond whole orange cake is the real reason, after more than a month of absence, (apologies) that I decided to give my blog a new name, a new theme, and a new direction.
This cake was my epiphany.
I realised that I unconsciously adapt every single recipe I cook (if I am following one in the first place…), every single day, as is usually necessary with the low FODMAP diet. And I thought to myself, the end result is usually pretty darn tasty, so why not just share it?
So, the first recipe in my not-really-new-direction-which-I’ll-call-new-anyway is this cake.
This summer-inspired, orange studded, almond infused cake.
With one of the most addictive icings I have ever made, a moist crumb, more-ish taste, and undetectably glutenless texture (yay!) this coconut and almond whole orange cake is for when you need to treat yourself.
And no, it’s not healthy.
But who really cares about that? Moderation, not deprivation, remember? It doesn’t have to be all about healthy 24/7. Life dictates good food, not good choices – mostly…
Enjoy this cake with the onset of summer, or, in the case of everyone in the upper half of the globe, the coming of winter.
Lots of love, (the lately very absent) Rosie.
- 2 medium oranges
- 215g (1 cup) castor sugar
- 110g (1/2 cup) melted coconut oil
- 200ml coconut milk, from a carton, tin, or freshly made with powder*
- 2 eggs
- 140g oats, any kind
- 2 teaspoons baking powder
- 100g (1 cup) almond meal
- 175g icing sugar, sifted
- 1 teaspoon coconut oil
- Finely grated zest of 1/2 an orange
- Hot water as needed
- Preheat the oven to 180 C and find yourself a medium loaf tin. The dimensions of the one I used here are 13.5 (width) x 23.5 (base) x 6 (height). All in centimetres - I'm more of a metric person.
- Next, place the oranges in a deep saucepan. Nearly cover them with water, then bring to the boil over high heat. Once boiling, cook for 2 minutes, remove the oranges and drain the water. Repeat this once more. The second boiling isn't completely necessary, just softens the oranges further and makes them super juicy. Once done, allow the oranges to cool for 5-10 minutes.
- Meanwhile, tip your oats into a food processor or powerful blender, and blitz until fine crumbs form. Tadah; homemade oat flour! Remove your now-oat-flour and place in a bowl.
- Using a small sharp knife, and with an orange in your non-dominant hand, hack it into large chunks. Do not remove the skin, only pips if desired. Do this step over the food processor / blender bowl to catch all that lovely juice. The size of your chunks depends on the power of your appliance; smaller for less powerful. I did mine in approximate quarters.
- Process the chopped oranges until almost smooth, then add the sugar, oil and milk. Crack your eggs straight in, and blend until smooth.
- Now add the freshly-made oat flour and almond meal, and process until just combined. Pour this mixture into your tin. It should be quite runny
- Bake for 60 minutes, then check by inserting a skewer. If under cooked but too brown, simply cover loosely with foil and cook for another 8-10 minutes until the skewer comes out clean.
- Stand cake in the pan for 10 minutes, then transfer to a wire rack, cover with a tea towel, and allow to cool completely.
- Place your icing sugar and coconut oil in a bowl, preferably glass if possible. You don't want to give it a metallic taste, so avoid using an aluminium bowl.
- Add the orange zest, and stir with a flat knife. Carefully add drops of hot water until a smooth, spreadable paste forms. If it appears too runny, you may have to add more icing sugar until the texture thickens.
- Spread the icing onto your cake, top with coconut and leave for 30 minutes until set.