You can make this cake with any kind of oranges, naartjies or even lemon (throw in some poppy seeds too while you’re at it).
Instead of using regular sugar, food ed Amy Rankin tested Natura’s range of GM-free, unrefined, unbleached sugars (suitable for vegans). Bone char is used when processing regular (refined and bleached) sugar, so check your labels to make sure you’re using a vegan-friendly product! To make this cake vegan-friendly, replace 6 eggs with 6 tablespoons flaxseeds mixed with 15 tablespoons water. Blitz together in a blender and allow consistency to become gooey.
What You Need
1 tsp coconut oil, for greasing
6 extra-large free-range eggs
200g Natura’s Dark Demerara sugar (or brown sugar), plus 50g extra
200g almond flour
1 tsp baking powder
2 cara cara oranges (or regular oranges), zested
¼ cup Natura’s Demerara powdered sugar (or icing sugar)
¼ cup coconut flakes
1/ grease a round springform cake tin and set the oven to 160 degrees Celsius.
2/ Crack all the eggs into a bowl and add 200g sugar. Beat until well-combined and fluffy, about 2 minutes
3/ Stir in the almond flour, baking powder and orange zest until just combined. Pour mixture into the cake tin and bake for 30 minutes.
4/ In the mean time, squeeze the juice from one cara cara orange into a small saucepan, add 50g sugar and stir over a medium-high heat until the sugar dissolves.
5/ Peel and remove the segments from the second cara cara orange, add to the cooking liquid and cook further, until a sticky syrup forms. Add a little water to loosen if necessary.
6/ Remove tart from oven and allow to cool in tin slightly. Remove from tin and place on a serving plate. Pour cooled syrup over.
7/ Just before serving, sprinkle coconut flakes over the cake and the icing sugar on top.
Cook’s note: if you’re diabetic or allergic to sugar, use xylitol instead of sugar for the cake and syrup and serve with coconut flakes only.