Snap, Sizzle & Cook

Sharing my love of food

Boiled Orange Cake

In my quest for my family (and me) to live a healthier lifestyle, I have decided to cut wheat entirely from our diets.  I know this is a huge challenge on its own for many people who just want to eliminate the unhealthy protein called Gluten found in wheat products from their diets.  Most foods like breads, pasta’s, sauces and cakes contain Gluten so where does one start?  It’s always been a daunting thought for me and I’ve therefore brushed it aside as too much of a mission.  Nowadays it is a bit easier as a few large retail stores stock some gluten free pasta and breads as well as Gluten free flours making baking less of a formidable task. 
Crunchy Orange Cake (3)
A recipe that I have modified to suite my own tastes is a boiled orange cake which is made without flour.  It is absolutely delicious and if kept in the fridge will last up to a week.  It is a great way to use up uneaten oranges in the fruit basket so nothing goes to waste.

Ingredients:
3 medium oranges
30ml Honey
6 large eggs
1 cup castor sugar
3 Tbsp. cornflour
5ml Baking powder
50g Sunflower Seeds
50g Sesame Seeds
50g Pecan Nuts
150g Pumpkin Seeds
For the Syrup:
250ml Fresh Orange Juice
4 Tbsp. Castor sugar
Seeds of 1 Vanilla pod

Method:
Boil unpeeled oranges in water for 1 hour.  When cool, remove seeds and pulverize with skins on to a smooth pulp.  Add honey.
Beat eggs and castor sugar well until light and fluffy.   Combine nuts and blitz to resemble coarse crumbs.  Add cornflour and baking powder and fold into egg mixture.  Mix well and fold into oranges.  Place mixture into a greased round spring form cake tin and bake at 180 degrees for 45 – 50 minutes.  In a small saucepan, bring the syrup ingredients to a simmer until the sugar has dissolved.  Pour over orange cake as soon as it comes out of the oven.  Leave to cool.
Serve with Sour cream.

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