orange cake

Boiled Orange Cranberry And Chocolate Cake

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2 whole ORGANIC oranges
2 and 1/4 cups ground almonds
1 cup coconut sugar 
4 free range eggs
1 tsp pure vanilla extract
1 tsp baking soda

1/4 cup dried cranberries
1/4 cup roughly chopped good quality dark chocolate

Place whole oranges in a large pot and cover with water. Bring to the boil and continue the boil for 1 hour.

Drain. Let cool (apparently patience is virtous)

Preheat oven to 160 C

Cut oranges in half and place in a food processor (skin, pith, flesh errythang) with ground almonds, coconut sugar, eggs, vanilla extract and baking soda then process until smooth.

Turn the food processor off, unless you want to die and using a spoon, gently mix in the cranberries and chocolate (leaving a handful behind for topping)

Pour batter into a baking-paper lined cake tin, top with remaining cranberries and chocolate and bake for 40-50 minutes or until a fork comes out clean when inserted.

Let cool completely before removing from tin.

Note: using organic oranges is vital here seeing as you’re going to be eating the whole thang. Also, the thinner the orange skin, the sweeter.

Enjoy! Let me know how it goes and don’t forget to tag me in your creations xx

Persian Wife Cake.

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Cake:
pinch of saffron strands
50ml of almond milk
2 cups ground almonds
3 free range eggs
1/3 cup honey
1/3 cup extra virgin coconut oil
zest of 2 oranges
1/2 tsp cardamom powder
1 tsp baking soda
1/2 cup of shelled raw pistachios

Syrup:
1/2 cup almond milk
1/4 cup honey
pinch of saffron strands

Combine saffron and milk in a small glass and heat in the microwave for 1 minute. Let sit.

Preheat oven to 180C

Mix all remaining cake ingredients (except pistachios) together using a fork or a spoon or a food processor. Not your fingers.

At last, add heated saffron/milk mixture (should be yellow) to the batter. Mix well.

Pour batter into a round greased cake tin.

Top with pistachios.

Bake.

For 35-40 min or until the fork comes out clean.

To make the syrup, do as you did with the previous saffron/milk mixture. Combine milk, honey and saffron in a small glass and heat in the microwave for 1 minute. Let sit.

When cake is done, make a few pokes in it using a fork then pour the syrup in.

Let cool completely before inverting onto a plate.

Serve with yoghurt and love and yoghurt.

spiced orange and walnut loaf


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3 weeks until my big move to Japan! I simply cannot wait! To celebrate;(the celebrations at the Kazemi household seem to be neverending – not sure if this is because family is happy for me or secretly/not-so-secretly relieved that I’m finally moving out) I baked this baby loaf. Actually not a baby, rather quite mature and decent sized. But, still my baby.

This recipe is naturally free from gluten, dairy and refined sugar. It’s also dangerously delicious. Like, very.

1 orange, washed, cut into quarters and seeded
2 1/2 cups ground almonds
4 free-range eggs
2 tbsp olive oil
5 tbsp honey or maple syrup
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1 tsp apple cider vinegar
pinch of salt
1/2 cup walnut pieces

Topping:
nuts/seeds/granola of choice for topping

Preheat oven to 160C

Place all ingredients (except walnuts) in a high speed food processor and whizz away until smooth.

Lastly, add the walnuts and pulse a few times (or mix through using a spoon) to combine.

Pour batter into a greased loaf tin

Top with desired toppings (I used my homemade granola which gave it a wonderful crunch)

Bake for 35-40 minutes or until the fork comes out clean.

Let cool before removing from the tin.

Enjoy at any time of day as is as “healthy” as “healthy” can be. Seriously. I mean, only two tbsp of oil? And OLIVE oil at that? SHUT UP AND PASS THE WHOLE LOAF! Please.