Fresh Orange Cake with Olive Oil & Honey

Lightly adapted from Donna Hay
Makes one 10”inch cake

For the cake:
2 large Navel Oranges
1/2 cup local honey
1/ 3/4 cups Almond meal (Bob’s Red Mill)
1 teaspoon aluminum-free baking powder
1/3 cup California Olive Oil
3 free-range eggs
10 inch springform pan

For the syrup:
1 cup freshly squeezed orange juice, strained
1/3 cup local honey
1 whole vanilla bean, split lengthwise

Place whole oranges into a large saucepan and cover with water. Allow to simmer for 1 hour or until soft. Drain, and roughly chop. Place in the bowl of a food processor, along with the honey and process until smooth.

Transfer to a large bowl and add the almond meal, baking powder, oil and eggs and mix until just combined.

Preheat oven to 325°F. Spray the base and sides of a 10-inch round springform pan with non-stick coating. Line the base with parchment paper.

Pour the batter into the prepared pan and bake for 35-45 minutes, until the cake is firm and top begins to crack.

While the cake bakes make the syrup. Place the orange juice, honey and vanilla bean into a small saucepan over low heat. Allow to simmer for 10 minutes or until the syrup becomes thickened. Allow the cake to cool slightly, then slowly pour the syrup over the tope of cake, allowing it to soak after each pour.

Serve the cake warm or cold with the syrup. 

COOK’S NOTES: I used a slightly larger springform pan than the original, to produce the thin cake in which the syrup carries through the entire cake. The use of all almond flour created a tender, fall apart cake, in this this case, thinner the better to serve.