When I saw this recipe from Adobo Down Under, I was intrigued by the history behind it and how simple it is to create. I discovered Anna, from Adobo Down Under, through the Sweet Adventures Blog Hop, in which we both engage. Since then, I’ve been following her on Instagram and on Facebook.
Adobo has interesting recipes, many of which are traditional Filipino, from where Anna originates. (She has another recipe for an insanely gorgeous purple cake made with ube – or purple yam – that I so want to make since she shared it… now, I must find the yams!)
My husband’s birthday was this week and he asked me to make a cake for his office. So I obediently did. 😉 I made him my Paleo Banana Bundt Cake, which is very tasty, and sent him off with a box of homemade macarons as well. (Yes, I know… the macarons are not Paleo, but are quite a lot of fun to make, and I am obsessed with them. I don’t make them that often anymore because they are loaded with refined sugars.)
Anyway, I also wanted to have a cake at home, with which my husband could blow out his birthday candles… so Adobo’s cake looked perfect, as I had quite a few oranges laying around.
You only need two large oranges for the cake actually; however, I used one more for the topping, as you will see in the recipe. Additionally, I added a couple ingredients of my own, such as fennel seeds, and made it Paleo by swapping out the sugar for honey. The day before making the cake, I made Ras-el-Hanout spice blend and the scent of the fennel came to mind as a nice combination for the oranges. Fennel is a bit like anis, but not quite as powerful.
Note: My husband works in the chemical industry, and when I was explaining how the cake was made, he proceeded to tell me that the skin of the oranges is where most of the impurities and pesticides can be found. I’m guessing, as with other fruits and vegetables when cooked, the effect on our bodies of the impurities and pesticides are diminished. However, if you’re very worried about this, then maybe peeling them prior to cooking would be an option. Of course the cooking time would need to be reduced. I haven’t tried it this way, and you would miss out on the texture of the skins, but it’s just a piece of information I thought I should through out there.
- For the cake:
- 2 whole oranges
- 6 eggs
- 1/3 cup raw honey (more or less to taste)
- 1 1/4 cup almond flour (ground almonds)
- 1/4 cup arrowroot powder
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon baking soda
- seeds of 1/2 vanilla bean
- 1/2 teaspoon ground fennel
- For the glaze:
- 1 orange
- 1/4 cup raw honey
- 1 cup filtered water
- 1 teaspoon fennel seeds
- zest of 1 orange
- additional fennel seeds for garnishing
- Place the whole oranges in a deep pot and fill with enough water to cover them completely.
- Over low to medium heat, cook for about 1 hour. Set aside to cool.
- Preheat the oven to 180C (350F).
- Grease a cake tin with some coconut oil. Set aside.
- When the oranges are cool, cut into quarters, remove any seeds and any inside white parts. Place into the food processor bowl. Pulse until smooth.
- Add the eggs, raw honey, vanilla, ground fennel and sea salt. Pulse until smooth.
- Add the almond flour, arrowroot powder and baking soda and pulse again until well blended.
- Pour into the cake tin and bake for 45-50 minutes.
- Remove from heat and allow to cool before glazing.
- For the glaze:
- Grate the orange and reserve the zest.
- Peel off what is left of the skin of the orange, and cut the flesh into small chunks.
- Place the orange pieces and the rest of the ingredients in a small pot, over low heat, and cook about 20-25 minutes until the orange pieces are caramelised. Allow to cool at room temperature.
- With an immersion blender, slightly puree. (Alternatively, you can leave with the chunks for a more rustic look.)
- Pour over the top of the cake and drizzle with some additional fennel seeds.
- Serve and enjoy!