Yesterday my housemate went off on an adventure to Iran (not at all jealous, much!) She cleared out the fridge of stuff that wouldn’t last which included an orange puree and some almond milk, these two things screamed ‘bake a cake’ to me so I did.
This cake was kind of an experiment so I didn’t take any progression photos as I wasn’t sure it would work but it is so good I had to share.
You will need:
1 large orange
4oz rice flour
4oz self raising flour (gluten free)
1 teaspoon baking powder (gluten free)
2 teaspoons mixed spice
A splash of almond milk
A handful of black sesame seeds
Place the orange in a saucepan and cover with cold water. Bring to the boil and simmer for two hours until the orange is very soft. Leave to cool and blend the whole orange into a smooth puree. Add all the other ingredients (except the almond milk and sesame seeds) to the puree sifting the dry ingredients well. Mix into a batter. Add enough almond milk to loosen the batter so it easily drops of your spoon.
Turn the oven on to 180 c so it can be warming up while you prepare a six inch cake tin with baking parchment on the bottom and greased sides. Tip the mixture into the tin and tap the tin on the surface of your work space to settle the mixture. Take your handful of black sesame seeds and sprinkle liberally over the top. Cook for 40 to 50 minutes until a skewer comes out clean. Leave to cool a little and then turn out onto a cooling rack removing the paper from the bottom. Leave to properly cool. If you don’t leave it to cool enough it will be difficult to cut.
Enjoy! It goes perfectly with a good quality Ceylon tea.