If you have been following along you’ll know that last time, we fired up the oven for some delicious roasted veggies with the intention of using that heat for a few more dishes while we are at it.
Today’s recipe is a must have winter comfort. It is delicious, warm, quick and uses one of the best products of winter: oranges!
You need to have about 3 hours notice to complete this dish. But don’t worry – hands-on time is only about 10 minutes. Since it is a cake, if you start it just before you start making dinner, it’ll be ready by the time you are ready for dessert or shortly after!
As an added bonus, if your family has gluten challenges like ours, this is completely gluten and grain free, as well as dairy free. But watch out – it does contain nuts, so it is not for school lunches.
180 g of raw sugar (you could add more if you have a very sweet tooth but this was plenty sweet for us)
250 g almond meal
1 tsp baking powder
50 g flaked almonds
2 tsp icing sugar
The original recipe I got this from suggests a sweet cream as topping but we just enjoy it with fresh Co-op-made yoghurt – or nothing at all as it is rich and moist enough on its own.
Yum! Everybody loves it. It will keep in the fridge for a few days but ours never last that long!
Tips: If you are out of almond meal, like I usually am, you can make this if you are well-stocked with actual almonds. Most blenders will do a reasonable job at milling them into a meal.
Finally, make sure your eggs are from happy chooks – either your own, or from the Co-op!
Happy baking and stay cozy and safe!