When I was 17 I met a girl called Stephanie. She is now a celebrity cook and I recently found this recipe of hers on the internet and tried it vegan style last Sunday night. It was so delicious and the ‘No Egg‘ worked well. There are variations to the recipe if you Google ‘Flourless Orange Cake’ using less oranges and less boiling time.
9 teaspoons of ‘No Egg’ don’t forget to add water to this.
3 tsp of vanilla essence/extract
1 1/2 cups raw sugar
600g almond meal
4 tsp cinnamon or cardamom powder
3 tsp of healthy baking powder
Homemade cashew cream
Fresh mix berries and strawberries
Boil the oranges, skin on, for about an hour, covered with a lid. Preheat oven to 180C. Lightly grease the sides of the cake tin, place a round sheet of baking paper on the bottom of the tin. When the oranges have cooled, chop them into pieces, taking out the pips, and puree, with the skin on, in a food processor until smooth.
Place the no egg, water, vanilla and sugar in a mixing bowl and cream until nice and thick. Fold in the almond meal, orange puree, cinnamon and baking powder, until it all comes together. Pour the mixture into a 30-32cm cake tin and bake for about 1 hour. It all depends on your oven, so to check, insert a skewer and if it comes out clean, it’s ready.
Let the cake cool on a wire rack before decorating. Spread cashew cream mixture over the cake and top it up with lots of berries and strawberries.