Spiced Orange Cake
I found 4 tangerines looking sorry for themselves in my fruit bowl today so decided to embark on a simple autumnal cake, lots of warm spicy flavours offset the sweetness of the oranges and honey.
Recipe type: Cakes & Bakes
Serves: 10 slices
- 2 medium sized oranges or 4 clementines/tangerines
- 175g unrefined self-raising flour (I used wholemeal) gluten free is fine
- 100g ground almonds
- 3 level tsps baking powder
- 1 tsp ginger
- 1 tsp mixed spice
- 1 tsp ground cinnamon185g raw honey
- 225g organic butter softened
- 3 free range eggs, beaten
- 50g (handful) rasins
- 50g (handful) chopped walnuts
- Preheat oven to 375F/180C or fan assisted 350F/160C
- Grease a 25cm round cake tin and line the base
- Place the wholes oranges in a small saucepan cover with boiling water and simmer for 20 minutes.
- Cut the oranges into quarters, removing any pips and place into a food processor rind and all. Pulse till you have a coarse orange puree, you want to still have pieces of rind visible.
- Sift the flour, ground almonds, baking powder and spices into a large mixing bowl
- In a separate bowl whisk the softened butter, beaten eggs and raw honey together and pour into the dry ingredients
- Fold in lightly, careful not to beat out the air, next add the orange pulp and finally the raisins and walnuts.
- Combine the ingredients and pour into the prepared cake tin
- Bake in your preheated oven for 40-50 mins, until a skewer inserted into the centre of the cake comes out clean.
- Allow to cool on a cooling rack
- Serve in generous slices warm or room temperature.