Flourless Orange & Passion fruit Cakes with Cashew Frosting

These decadent gluten-free orange cakes make a perfect healthy high tea treat. These cakes are full of nutritional goodness containing heart-healthy unsaturated fats and dietary fibre, magnesium and vitamin E. These cakes also supply plenty of good quality protein to help support healthy blood sugar levels and build and repair the body.

Flourless Orange & Passion fruit Cakes with Cashew Frosting

Cake:
2 large oranges
6 organic eggs
2 2/3 cup almond flour
½ cup coconut sugar
1 tsp baking powder
2 Tbsp coconut flour
1 tsp vanilla bean paste or pure extract
Cashew frosting:
1 ½ cups raw cashews
½ cup full-fat coconut cream
3 Tbsp raw honey or maple syrup
½ cup coconut oil, melted
¼ tsp lemon zest
2 Tbsp lemon juice
1 tsp vanilla bean paste or pure extract
Passion fruit jelly:
4 passion fruit
3 tsp water
¼ tsp agar-agar powder

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Method:

Wash oranges well and cut off the ends. Cover them completely in water in a large pot. Bring to the boil and cook for 1 hour. Take the oranges out and allow them to cool.

Preheat the oven to 160*C and line a square cake tin 20cm x 20cm with baking paper.

Cut oranges up into pieces and place in the food processor. Blend until you have a smooth consistency.

With a hand beater mix egg whites and coconut sugar on high for 2 minutes until light and fluffy. Stir through egg yolks and orange mixture. Then stir through almond and coconut flour.

Pour into the cake tin and bake for 1 hour, until a skewer comes out cleanly from the centre. If your cake starts to brown too much cover it will foil.

In a small bowl add 3 tsp of water and sprinkle agar-agar powder over the top. Let it sit for 3 minutes then put in the microwave for 10 seconds. Stir through passion fruit pulp and place in the fridge until it’s ready to use.

Let your cake cool completely before removing it from the tin.

Using a 5cm round pastry cutter cut discs from the cake.

Using a piping bag, pipe cashew frosting (instructions below) on all of the cake rounds then place a cake top on each cake. Top with a good spoonful of passion fruit.

Makes 6 cakes.

Cashew frosting:

Soak cashews overnight in cold water or for 3 hours in hot water. Drain well and add to your food processor.

Add all frosting ingredients and blend until well combined. You want your frosting to be really creamy and silky smooth.

Put frosting in a medium bowl and put in the freezer for 40 minutes. Take it out and blend using a hand blender then put back in the freezer for another 40 minutes. Repeat blending and then your frosting is ready to use.

This frosting will soften out of the fridge so best to keep your frosted cakes in the fridge until you’re ready to serve them.

TEA PAIRING: These moorish organs and passionfruit cakes pair beautifully with a cup of Bodhi Organic Black BeauTEA or ZesTEA.

Recipe by naturopath Lisa Guy.