Such a classic combination of almond and orange, this flourless cake is a real treat with the added antioxidant hit from blueberries. Make it for morning tea, a friend’s birthday, or a divine special treat for yourself. It’s perfect with a warm cuppa.
Gluten Free, Dairy Free, Refined Sugar-Free Paleo
- 3 cups almond meal
- 2 tbsp coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup coconut oil or butter, softened
- ½ cup maple syrup
- 3 eggs
- 1 tsp vanilla extract
- 2 tsp orange rind, finely grated
- 1/4 cup fresh orange juice
- 250 g blueberries
- 2 tbsp orange zest
- 1 cup fresh orange juice
Coconut yoghurt, or double cream if tolerated, to serve
- Preheat oven to 170°C. Line and grease a 22cm spring-form pan and lightly dust with extra almond meal to prevent the cake from sticking to the pan.
- Combine almond meal, baking soda, baking powder, and coconut flour into a large bowl.
- In a separate bowl, use an electric mixer to beat butter, maple syrup, eggs and orange rind.
- Add the orange juice and vanilla extract.
- Pour half of the blueberries into the prepared bundt pan.
- Toss the remaining half of the blueberries through the dry mixture.
- Fold in the wet ingredients.
- Pour the mix over the top of the blueberries.
- Bake for 40-50 minutes or until a skewer inserted comes out clean.
- Stand in pan for 5 minutes, then transfer to a plate.
- Meanwhile, to make the orange syrup, stir the orange zest, orange juice and maple syrup in a saucepan over high heat. Bring to the boil.
- Reduce heat and simmer until reduced to 1/3 of it’s amount.
- Poke a few holes into the cake using a cake tester. Pour 2 tablespoons of the syrup over the warm cake. Stand for at least 15 minutes.
- Serve the cake warm or at room temperature with yoghurt or double cream.