After a longtime away from blogging due to a new pregnancy and nausea I'm now back in the kitchen cooking up a storm!
These beautiful tea cakes are inspired by my nana who provided the main ingredient, succulent oranges that grow in her backyard. Not been a highly acclaimed baker I can testify these are very simple to make and are truly delicious - light and nutty.
It's hard to stop at one (especially when your pregnant!)
We have a new cook on our team the gorgeous Lucia who is an Italian girl specialising in gluten free baking, we may feature some of her recipes on our blog if she will let us!
This recipe can also be converted to a full cake and I'll list instructions below.
You need to start in advance as the oranges take a few hours to cook down.
2 oranges preferably organic as skin is used
250g rapadura sugar (ground into castor sugar in food mill or thermomix) or organic castor sugar
150g ground almonds
100g ground hazelnuts
6 free range organic eggs ( room temperature)
1 teaspoon baking powder
Preheat oven to 180 degrees
Wash oranges and with skin on cook for 2 hours in saucepan until soft
Once cooked pulp in a blender until smooth
In a large bowl beat 6 eggs and add the sugar blending until smooth
Using a wooden smooth hand stir in the nut meals both almond and hazelnut and also add the oranges and baking powder
Mix gently until all ingredients are combined well
Either spoon into cupcake patties we used fancy biodegradable ones we picked up or if you prefer lightly grease a spring form baking tin with some real butter and spoon in the mixture
For cupcake size bake for 20-25 minutes
If using a cake tin bake for 75 minutes until golden
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