I discovered this cake from a recipe by Amber Rose, Love, Bake and Nourish. Her recipe uses pistachios but instead I prefer walnuts as along with the almonds they contain magnesium to regulate calcium levels for strong, healthy bones and reduce risk of osteoporosis and promote production of melatonin to aid sleep. Some symptoms of low levels of magnesium in the body are muscle spasms, cramping and twitching so eating foods rich in magnesium can help with those pregnancy cramps.
2 unwaxed large oranges
250g ground almonds
100g chopped walnuts
3 large free range eggs
180g light honey
1 tsp of gluten free baking powder
Whole orange cut in quarters
Natural greek yogurt
- Place the whole oranges, with skin on but washed, in a pan of cold water. The oranges should be covered.Bring to the boil, reduce the heat to low and simmer for 1 hour. Turn off the heat and remove the oranges from the water.
- Preheat oven to 170 degrees centigrade and grease and line with baking paper a medium sized loose bottomed cake tin.
- Place the whole oranges into a blender and pulse until smooth, which will make an orange puree. Add this orange puree to a mixing bowl with the eggs and honey, ground almonds and walnuts and slowly mix with a electric mixer until all ingredients are combined.
- Pour the mixture into the prepared cake tin, put in the oven and bake for 50 minutes or until the centre is cooked through (test with a skewer to see if it comes out clean). Remove from the oven and leave to cool.
- Turn out from the cake tin and slice.Serve with natural greek yogurt, small dessertspoon of creme fraiche and quarters of orange.
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