Denise’s Banana Orange Cake
Gluten Free Dairy Free, Low Sugar
Ingredients
2 whole oranges or 1 orange + 2 bananas (I only had 1 orange when I made it!)
3-4 free-range organic eggs
250g ground almonds (200 g almonds / 50g rice flour)
50g coconut palm sugar (or less! the fruit may be enough)
1 tsp baking powder
3-4 drops doTERRA Wild Orange
Pinch salt
Chocolate ganache topping (which is optional, by the way):
1 heaped tbsp coconut oil
3 tbsp raw cacao powder
1 tbsp maple syrup
3-4 drops doTERRA Wild Orange
1 heaped tsp cashew or almond butter (to thicken the sauce)
Method
Boil the oranges in a saucepan of water for 45 mins to an hour, until they are very soft.
While the oranges are boiling away, preheat the oven to 180* and line a 23cm springform cake tin with baking paper at the bottom, and grease it with coconut oil (or butter if you prefer).
Once the oranges are ready, put them on a chopping board and cut them into quarters, removing the pips, and let them cool a little bit.
While the oranges are cooling, mix all the dry ingredients in a bowl (ground almonds, baking powder, salt and coconut palm sugar).
Go back to the oranges. Put the oranges (peel and all) & banana in a food processor and once they’ve been in around 20 seconds, start adding the eggs while the processor is still working, to aerate the eggs, and blend until smooth.
Add this orange mix to the dry mix in the bowl and mix well, until fully incorporated.
Pour this into the prepare cake tin. It will seem really runny but that’s ok.
Bake for 40-45 minutes or until cake is fully cooked through and a fork comes out clean. The cake should still be moist though.
While it is cooling on the side, make the ganache by melting all the ingredients together gently in a saucepan, then once the cake is cool, remove from the tin and spread the ganache over top of the cake and let it cool for a bit before serving.