GF : DF : SF : V
INGREDIENTS:
2 (340g) organic oranges
1 2/3 cups (200g) coconut sugar
6 eggs
1 carrot, peeled and finely grated
2 1/4 cups (250g) almond meal
1 teaspoon baking powder
Icing:
1 cup greek or vanilla yoghurt
1 orange, peeled and segmented
1/2 cup pomegranate arils
1/4 cup calendula petals
Bring a large pot of water to the boil. Wash oranges and cook in boiling water for 2 hours.
Drain and cool then puree.
Preheat oven to 160C, grease and line a 20cm spring form cake tin with greaseproof paper.
Beat the eggs and sugar until light in colour then stir in orange puree, carrot, almond meal and baking powder.
Pour into the cake tin and bake in the bottom of the oven for 1-1 ¼ hours, until top is golden.
Allow to cool in the tin for 30 minutes then remove from tin.
Top with yoghurt, orange segments, pomegranate arils and calendula petals and serve.
INGREDIENTS:
2 (340g) organic oranges
1 2/3 cups (200g) coconut sugar
6 eggs
1 carrot, peeled and finely grated
2 1/4 cups (250g) almond meal
1 teaspoon baking powder
Icing:
1 cup greek or vanilla yoghurt
1 orange, peeled and segmented
1/2 cup pomegranate arils
1/4 cup calendula petals
Bring a large pot of water to the boil. Wash oranges and cook in boiling water for 2 hours.
Drain and cool then puree.
Preheat oven to 160C, grease and line a 20cm spring form cake tin with greaseproof paper.
Beat the eggs and sugar until light in colour then stir in orange puree, carrot, almond meal and baking powder.
Pour into the cake tin and bake in the bottom of the oven for 1-1 ¼ hours, until top is golden.
Allow to cool in the tin for 30 minutes then remove from tin.
Top with yoghurt, orange segments, pomegranate arils and calendula petals and serve.