Blackcurrant Orange Cake

Blackcurrant Orange Cake

Published on January 29, 2015 | By
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This cake has a unique flavour, combining blackcurrants, oranges, walnuts and eggs.  It can be enjoyed at morning or afternoon tea or try it as a dessert served on its own or with coconut yoghurt, macadamia cream or ice cream.

Ingredients

  • 2 oranges
  • 75g walnut flour
  • 1 teaspoon baking powder
  • 1/2 cup tapicoa flour
  • 5 eggs
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla powder or extract
  • 1 1/2 cups blackcurrants, fresh or frozen

Nutrition Info

Instructions

  1. Place the oranges into a saucepan and cover with water.
  2. Bring the water to the boil, then cover and simmer for 20 minutes.
  3. Drain the oranges and put aside to cool.
  4. Preheat oven to 170 degrees Celcius. Grease and line a 20 cm round springform cake tin.
  5. Place the oranges into a food processor bowl and process until a smooth paste is formed.
  6. Break the eggs into a medium bowl or cake mixer bowl. Beat for 5 minutes or until thick and creamy.
  7. Add the maple syrup to the eggs and beat until well combined.
  8. Add the walnut flour, baking powder and tapioca flour into the orange mixture and mix until smooth.
  9. Fold the orange mixture and blackcurrants into the eggs.
  10. Pour the mixture into the prepared cake tin.
  11. Bake for 45 minutes or until the cake is golden brown and a skewer is nearly clean.
  12. Leave to cool for 15 minutes, then remove the outside of the tin and leave to completely cool on a wire cake tin.
  13. Store in an airtight container for 3 to 4 days or cut into pieces and freeze for a later date.
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