Orange Blossom and Honey Cake topped with Pistachios

Orange Blossom and Honey Cake topped with Pistachios.

This lovely and fragrant almond cake is naturally sweetened with honey and kissed with orange blossom water. I like to serve mine with natural yoghurt and a dollop of home made, honey sweetened orange blossom jam. Perfect to enjoy on a sunny afternoon with a mug of herbal tea.

2 oranges
2 cups ground almonds
5 tbsp raw honey
5 free range eggs
2 tsp orange blossom water (optional, but adds a lovely fragrance)
1 tsp baking soda
a pinch of sea salt

for the topping:
1/2 cup raw pistachios

Place whole oranges in a large saucepan and cover with water. Bring to the boil, then simmer for 1 hour. Drain and then allow to cool.

Preheat the oven to 150°C and grease a cake tin with coconut oil.Cut the oranges in half and place in to a food processor (skin pith, flesh and all). Blend until smooth. Add the remaining cake ingredients and blend again until smooth.Pour mixture in to the prepared cake tin, then sprinkle with the pistachios. Bake for 40 minutes or until a skewer comes out clean when inserted.Allow cake to cool completely before inverting on to a plate.Serves 8, will keep for 2-3 days in an airtight container.

*gluten free
*grain free
*wheat free
*dairy free
*refined sugar free

And… Honey sweetened Orange Blossom Jam.

flesh of 6 oranges
2 tbsp honey
2 tbsp orange blossom water
2 tbsp lemon juice
2 cups waterIn a large saucepan, add the orange flesh, honey, orange blossom water and lemon juice. Cover with the water and bring to a soft boil. Turn the heat down to low, then simmer for 35-30 minutes or until thick and pulpy. You can add a little more water and cook for longer if you desire.Makes around one small jar full. Will keep for 2-3 weeks in the fridge.

*refined sugar free