Flourless Orange & Passionfruit Cakes with Cashew Frosting Recipe
written by Lisa Guy
,July 27, 2021
Image: Lisa Guy
These decadent gluten-free orange cakes made with almond meal contain plenty of healthy fats, protein, fibre, magnesium and vitamin E.
Makes: 6 cakes
DF, GF, V
Ingredients
Method
Cake
2 large oranges, ends sliced off
6 eggs, yolks & whites separated
½ cup coconut sugar
1 tsp baking powder
1 tsp vanilla bean paste or pure extract
2⅔ cups almond flour
2 tbsp coconut flour
Passionfruit Jelly
3 tsp water
¼ tsp agar powder
4 passionfruit
Cashew Frosting
1½ cups raw cashews
½ cup full-fat coconut cream
3 tbsp raw honey or maple syrup
½ cup coconut oil, melted
¼ tsp lemon zest
2 tbsp lemon juice
1 tsp vanilla bean paste or pure extract
Cover oranges completely in water in a large pot. Bring to the boil and cook for 1 hour. Take the oranges out and allow them to cool.
Preheat the oven to 160°C and line a square cake tin 20cm x 20cm with baking paper.
Cut up oranges into pieces and place in the food processor. Blend until you have a smooth consistency.
With a hand beater, mix egg whites and coconut sugar on high for 2 mins until light and fluffy. Stir through egg yolks and orange mixture. Add baking powder and vanilla bean paste. Stir through almond and coconut flour.
Pour into the cake tin and bake for 1 hour, until a skewer comes out cleanly from the centre. If your cake starts to brown too much, cover it with foil.
In a small bowl, add 3 tsp of water and sprinkle agar powder over the top. Let it sit for 3 mins then put in the microwave for 10 secs. Stir through passionfruit pulp and place in the fridge until it’s ready to use.
Let your cake cool completely before removing it from the tin.
Using a 5cm round pastry cutter, cut discs from the cake.
To make the cashew frosting, soak cashews overnight in cold water or for 3 hours in hot water. Drain well and add to your food processor.
Add all frosting ingredients and blend until well combined. You want your frosting to be really creamy and silky smooth. Put frosting in a medium bowl and put in the freezer for 40 mins. Take it out and blend using a hand blender, then put back in the freezer for another 40 mins. Repeat blending and then your frosting is ready to use.
This frosting will soften out of the fridge so best to keep your frosted cakes in the fridge until you’re ready to serve them.
Using a piping bag, pipe cashew frosting on all of the cake rounds then place a cake top on each cake. Top with a good spoonful of passionfruit. Enjoy!
Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.
Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.
Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph‘s Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .
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