This recipe has been adapted from the original found at https://healthyluxe.com.au/cinnamon-spiced-orange-cake/
2 large oranges (boiled prior**)
1 1/2 cups almond meal
1/3 cup honey
1 tsp. cinnamon
1/2 tsp. cardamom
1 tsp. vanilla essence
1/2 tsp. baking powder
This recipe requires the oranges to be pre-boiled. To do this, fill a small-medium sized pot with water (about half) and bring to the boil. Add the 2 oranges in whole and let boil. At ~20 minutes, tip out the water and boil again. Leave for another 15 minutes. This is to ensure the ‘bitterness’ is gone from the oranges before blending them (as we leave the skin on for the recipe).
Add the ‘dry’ ingredients together into a food processor (or blender – if using). The dry ingredients are: almond meal, cinnamon, vanilla, cardamom and baking soda. Then add the rest of the ingredients: eggs, honey and whole oranges (once boiled).
Blend the mixture together for ~1 minute until the mixture is nice and smooth. It should have no visible lumps of orange or almond meal left. Continue to blend until smooth.
Preheat the oven to 170 degrees Celsius. Meanwhile, line a loaf tin with baking paper (option to use a cake tin if prefer). Pour the mixture into the lined tin, be careful not to let the mixture fall in-between the baking paper and the tin as it will stick.
Place in the oven and leave for ~45 minutes. When I made it, I checked it at 45 minutes and it was still a bit ‘springy’. So, I turned it off and let it sit in the oven for a further ~10 minutes. By then it had gone a bit browner and was not too ‘springy’ when I softly pressed a fork on the top of it. You can always pull it out of the oven, cut a little into it and see if it needs to be cooked longer as each oven will be different.
I found it best served WARM and with coconut cream spread all of it…. YUM!