I love fruit cakes and this cake is almost guilt free since it derives its sweetness from natural, unrefined sources. The almonds provide a nutritious boost to the cake making it ideal for breakfast, snacking and afternoon tea.
Almond flour is in fact a good source of calcium, iron, manganese, magnesium and vitamin E. Each ounce delivers about 7 grams of protein and even though almonds are high in fat, it is largely monounsaturated fat which is believed to aid the reduction in cholesterol levels.
Orange and Sultana Cake GF SCD
200g ground almonds
150g Sultanas
50g unsweetened dessicated (shredded) coconut
3 large eggs
1 - 2 large unwaxed oranges
3 tblsps extra virgin olive oil
80ml acacia honey
½ tsp bicarbonate of soda
1 tblsp pure vanilla extract (alcohol, water and vanilla only)
pinch salt
If you can, please use scales and stick to my measurements but if you need to convert them or use a Fahrenheit oven setting, please see the tab at the top of the page marked measures. These are approximate though since it depends on the size of your cup.
Because you're going to soak the sultanas in orange juice, it's best to prepare them the night before or at least a few hours before baking. Grate the rind of the orange, cover and put to one side in a cool place. One orange gives the cake a subtle orange taste, add more orange rind for a stronger orangey taste!
Measure out the sultanas into a bowl. Squeeze the juice from half an orange and pour over the dried fruit.
Leave in a cool place for at least 3 hours, preferably overnight, to absorb the juice.
When you are ready to make the cake drain off any excess juice. Set the oven to 170° C (fan/convection oven). Line a 2 pound loaf tin (7½" x 3½" x 2½" (19cm x 9cm x 6.5cm)) with a liner or parchment paper.
Pour the honey, extra virgin olive oil and vanilla extract into the bowl of a food processor then break in the eggs. Process until combined.
Pour the ground almonds, dessicated coconut, bicarbonate of soda, salt and orange rind into the bowl.
Process on a medium speed until all the dry ingredients have been mixed in. The mixture may look like it's curdled but don't worry!
Pour into another bowl and mix in the soaked sultanas.
Pour the mixture into the prepared tin.
Bake in the middle of the oven for 15 minutes then turn the temperature down to 160°C and bake for another 45 to 55 minutes or until a skewer inserted into the cake comes out clean and the top of the cake springs back when lightly touched. After 40 minutes quickly cover with parchment paper to prevent the cake burning.
Leave to cool in the tin for about 15 to 20 minutes.
Carefully tip out on to a cooling tray. I lay a cooling tray on top, hold it tightly then quickly turn it over. Remove the liner. After about 20-30 minutes flip the cake back again.
Wait for it to cool before cutting it into slices. I say that but in the picture below the cake was still warm - we couldn't wait!
