"A party without cake is just a meeting."
I wholeheartedly agree - everything is better with cake. And what better way to celebrate our 2 year blogiversary (say what?!) than with a gorgeous, moist, moreish, tangy cake - flourless orange and hazelnut cake to be exact.
It's got no flour, is sweetened naturally with fruit and honey, and has a total of 5 ingredients - so it's the perfect example of an easy, healthy, delicious cake. My favourite kind.
This cake is based on a recipe that we used to make when I ran a cafe, I've made it so many times over the years I have no idea where I first saw it. It was always a huge hit with the customers, who lovingly called it "the health cake" despite my repeated attempts to explain to them that "flourless" doesn't actually equate to "healthy". Especially as the cake we made for the cafe used lots of white sugar and was covered in an orange syrup after baking!
Regardless, that cake was one of our best sellers and I think this redo will become a favourite too.
Related recipe: Lime, Yoghurt and Olive Oil Cake
As this cake is flourless, the beating stage is very important. The more air you incorporate into the egg and honey mixture to begin with, the lighter your cake will be. You want the mixture to be very pale and creamy, as shown in the picture above. The paler the mixture, the more air you've incorporated and the better your cake will be. Just remember - you can overbeat the mix so try to aim for as close to the colour and consistency in the picture as possible.
Related recipe: Flourless Carrot Cake
As far as icing goes, we used to do an orange syrup at the cafe but it used A LOT of sugar. I made this cake with my mum in mind; and as jaffa (chocolate and orange) is one of her favourite flavours it seemed a no-brainer to use a chocolate frosting. For this recipe I used my homemade nutella recipe to keep with the hazelnut theme, but a straight dark coconut ganache (like the one used in this recipe for almond butter coconut cookies) would also be beautiful.
And on a personal note, I just wanted to say a heartfelt thank you to every single one of you that reads, likes, follows, comments on and supports The Fit Kitchen blog, and JL Fit Nutrition in general. My purpose for starting this blog has always been a desire to share recipes that showcase healthy food and highlight that eating well doesn't need to be boring and bland, and to direct people away form fad diets and towards embracing wholefoods.
Related recipe: Cheat's Healthy Chocolate Lava Cake
I love being able to share my knowledge and passion with you, and look forward to building JL Fit Nutrition in the coming year to give you guys even more value.
So for now: enjoy!
Flourless Orange and Hazelnut Cake
3 medium oranges
1 1/4 cup honey
1 tsp vanilla extract
3 cups hazelnut meal
2 tsp baking powder
Pinch of salt
Coconut Chocolate Ganache or Homemade Nutella, for icing
1) Place oranges in a medium saucepan and cover with water. Bring to the boil, then let the water boil for 10 minutes.
2) Drain the water off, then repeat step 1 a further two times (for a total of three 10-minute blocks). Drain the water and allow oranges to cool.
3) Once oranges have cooled to room temperature, place them in a food processor and blend until smooth (or mostly smooth).
4) Meanwhile, preheat the oven to 170 degrees Celsius. Place eggs, honey and vanilla in a bowl and whisk until the mixture is thick and pale, approximately 5 minutes.
5) Add hazelnut meal, baking powder, salt and pureed oranges to the egg mixture and very gently fold through.
6) Slowly pour the batter into a 25cm bundt tin (or 25 cm round springform cake tin). Place in the middle of the oven and cook for 60 - 70 minutes or until a skewer comes out clean.
7) Allow the cake to cool completely before removing from the tin, then frost with icing of your choice.
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