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Special Birthday Cake

Special Birthday Cake

My giant fracture boot and I held a small morning tea a couple of weeks ago to celebrate a few birthday's (I was dying to catch up with the outside world and had been feeling very out of the loop being stuck at home!). One of the guests is a vegan and another eats gluten free so on the menu was this Orange and Almond cake (V, GF) and Homemade Granola. For decoration and a wow factor I got edible flowers from Eveleigh markets. I also made extra granola and filled little jars for the girls to take home.

Orange and Almond Cake. 
2 oranges, 4 Flax eggs, 3/4 Caster sugar, 3 cups caster sugar, 1 teaspoon baking powder, 1 teaspoon cinnamon. Micro edible flowers for decoration. 

1 orange, 1/2 cup caster sugar, 1/4 cup water

  1. Preheat oven to 160°C. Grease a 20cm round springform pan and line the base with baking paper.
  2. Prepare Flax eggs, they need at least 15 minutes in the fridge before using.
  3. Place oranges in a large saucepan; cover with cold water. Bring to the boil and cook for 15 minutes. Drain. Return to pan and cover with fresh cold water. Bring to the boil. Cook for a further 15 minutes. Drain and repeat once more or until very tender. Drain. Coarsely chop and discard any pips.
  4. Place orange in a food processor; process until smooth. Use an electric mixer to whisk flax eggs and sugar until thick. Add orange, almond meal, baking powder, cinnamon; gently fold until just combined. Spoon into prepared pan; smooth the surface. Bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan to cool completely.
  5. To make syrup, use a zester to remove rind from orange. Juice orange. Place the juice, sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and syrup thickens slightly. Remove from heat. Add orange zest. Set aside to cool.
  6. Drizzle the cake with syrup. Decorate cake top with micro edible flowers.
  7. Serve with Natural yogurt. (Optional)

1 cup raw almonds, 1 cup raw cashews, 1/4 cup raw pepitas/pumpkin seeds, 1/4 cup raw sunflower seeds (no shell), 1/2 cup unsweetened coconut flakes, 1/4 cup coconut oil, 1/2 cup agave nectar, 1 tsp. himalayan salt,  1 cup dates.

  1. Preheat oven to 140 degrees. Place the almonds, cashews and coconut flakes in a food processor or blender and pulse a few times to break into smaller chunks. 
  2. Heat the coconut oil and agave nectar together in a medium sized mixing bowl for about 30-45 seconds. Add the seeds, nuts and coconut flakes and stir to coat.
  3. Spread the granola mixture evenly onto a baking sheet lined with baking paper and cook for about 20-25 minutes or until lightly browned, stirring once or twice. Remove from heat and add the dates and sprinkle with salt.
  4. Allow to cool for about 20 minutes or until hardened, and then break into chunks and enjoy. 

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