Rupert Hambly


Spiced orange cake for a lockdown treat

Because many of us are reaching for comfort food during the lockdown, I totally recommend checking out this paleo friendly cake… just try not to eat it all at once!

Ingredients for cake:

  • 2 1/4 cups of almond flour
  • 1 teaspoon of ground cinnamon
  • 3/4 of a teaspoon of baking soda
  • half a teaspoon of ground ginger
  • quarter of a teaspoon of ground nutmeg 
  • quarter of a teaspoon of sea salt
  • One fourth of a cup of extra-virgin unrefined coconut oil
  • 4 pitted dates
  • three eggs
  • quarter of a cup of freshly squeezed orange juice
  • 1 tablespoon of raw honey
  • 2 teaspoons of orange zest

Ingredients for orange syrup:

  • Quarter of a cup of freshly squeezed orange juice
  • 1 tablespoon of raw honey

The process:

Pre-heat the oven to 180° C. Grease a 9 inch round cake pan with coconut oil.

To make the cake: in a small bowl, whisk together the almond flour, cinnamon, baking soda, ginger, nutmeg, and salt.

In the bowl of a food processor, process the coconut oil, dates, eggs, orange juice, honey, and orange zest until the dates are completely broken up and the mixture is smooth. Add the dry ingredients to the wet and processed until well combined.

Pour the mixture into the prepared cake pan, spreading evenly. Bake for 20 to 25 minutes, or until lightly golden and a toothpick inserted into the centre comes out clean.

Let the cake cool in the pan for 15 minutes.

Meanwhile, to make the syrup: in a small saucepan over medium heat, combine the orange juice and honey and stir until the honey is completely dissolved. Once dissolved continue to cook for two more minutes until stirring constantly. 

Remove from the heat and allow to cool for five minutes.

Line a baking sheet with parchment paper and invert the cake onto it. Use a toothpick to poke holes in the top of the cake.

Brush the top of the cake with the honey orange syrup and allow the syrup to soak into the cake. Leave the cake to cool completely, at least 30 minutes.

Once cooled slice and serve with coconut whipped cream and dust with orange zest. 


Rupert Hambly

Ps. Check out to more recipes here

Leave a Comment

Your email address will not be published. Required fields are marked *

  • This field is for validation purposes and should be left unchanged.
Powered by