It’s blood orange season, and whilst they’re not totally native to the UK, oranges have been imported to Britain since the 15th century, so I’ll take that…
As we’re in the second half of winter, vitamin C is still really important, and there aren’t many natural sources of it around right now. Vitamin C is vital for the immune system, for helping form collagen & healing the body’s tissues. The almonds in this recipe are full of vitamin E, which is a key nutrient for regulating the menstrual cycle, supporting fertility, reducing inflammation & skin irritation too. Sesame seeds are very high in calcium, and are great for building ‘ojas’ or ‘vital essence’ & inner strength.
Above all – this is an upside down cake with whole, real, healthy (and naturally gluten free) ingredients to bring you a bit of sunshine in Winter. Here’s the recipe:
INGREDIENTS
– 2 blood oranges
– 5 heaped tbsp ground almonds
– 2 tbsp buckwheat flour (or sub for more almonds)
– 2 eggs
– 5 tbsp olive oil
– 1/2 tsp bicarbonate of soda
– 1/2 tbsp apple cider vinegar
– 1 tsp vanilla extract
– 2 tbsp sesame seeds
– 2 tbsp milk of choice
– Sweetener: choose from 3 tbsp maple syrup, 1 tbsp stevia or 5 soaked and blended dates.
METHOD
– Add the oranges whole to a pan, cover with water and simmer for 45 mins
– Grease a baking tin with butter, then add all ingredients other than the oranges and milk to a large bowl & mix
– After 45 mins, remove the oranges carefully and leave to cool a little.
– Preheat the oven to 140C
– Cut 3 thin slices and add to the bottom of the baking tin (they’ll be the ‘decoration’ on top at the end)
– Add the rest of the orange to a blender with the milk, whizz, then add to the bowl of other ingredients
– Mix, then pour into the baking tin and bake for roughly 45 mins, or until you can stick a toothpick or knife through and it comes out clean
– Remove from the oven and leave to cool
– Flip the cake out and present upside down so you can see the orange slices.
– I love popping a slice in the toaster and spreading a little butter on top
Are you using blood oranges this season? What are you making with them?
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