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Sometimes when the world all gets too much, I like to bake. It gives me comfort. Like when I think back to all the time I invested in Game of Thrones and the finale was a trash fire, I made cookies. Or when I realised a Hemsworth was wasted by being married to that Miley Cyrus twatwaffle, I made crumble. And if I see an adult wearing crocs, brownies are my go to. This cake was invented after I lost both my smooth writing pen and my favourite hair elastic that had the perfect amount of hold and looseness both in the same day. It was a tough day. This is my first recipe using cassava flour and it worked a treat.
INGREDIENTS
- 1 cup almond meal
- 1 cup cassava flour
- 4 eggs
- 3/4 cup honey
- 3/4 cup extra virgin olive oil
- 3/4 cup orange juice
- Zest of 2 oranges (about 1 tablespoon)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon ground cardamom
- Pinch sea salt
For the syrup glaze...
- 1/4 cup honey
- 1/4 cup orange juice
METHOD
- Preheat oven to 170 degrees Celsius.
- Grease and line a 23cm round springform cake tin (I line base and sides with baking paper).
- Mix dry ingredients together in a bowl ensuring no lumps.
- In another large bowl mix eggs and honey together with an electric mixer for a couple of minutes until light and frothy.
- Add in the juice, oil and zest and whizz together until combined.
- Pour dry ingredients into wet and mix with electric mixer until fully combined and you have a smooth batter.
- Pour into prepared tin and bake for 55-60 minutes, until test skewer comes out clean.
- Let cool in tin, then remove to cooling rack.
- In the meantime make glaze. Mix the 2 ingredients together in a small saucepan and simmer over a medium-low heat until reduced and syrupy.
- Brush syrup onto top and sides of cake with pastry brush until all has been used up.
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