Cara Cara orange and almond tart


Citrus is in season and there ’ s such a wide variety on SA shelves right now. You can make this cake with any kind of oranges, naartjies or even lemon (throw in some poppy seeds too while you ’ re at it).  
Instead of using regular sugar, food ed Amy Rankin tested Natura ’ s range of GM-free, unrefined, unbleached sugars (suitable for vegans). Bone char is used when processing regular (refined and bleached) sugar, so check your labels to make sure you ’ re using a vegan-friendly product! To make this cake vegan-friendly, replace 6 eggs with 6 tablespoons flaxseeds mixed with 15 tablespoons water. Blitz together in a blender and allow consistency to become gooey.
What You Need
1 tsp coconut oil, for greasing 6 extra-large free-range eggs 200g Natura ’ s Dark Demerara sugar (or brown sugar), plus 50g extra 200g almond flour 1 tsp baking powder 2 cara cara oranges (or regular oranges), zested ¼ cup Natura ’ s Demerara powdered sugar (or icing sugar) ¼ cup coconut flakes
Method
1/ grease a round springform cake tin and set the oven to 160 degrees Celsius.  2/ Crack all the eggs into a bowl and add 200g sugar. Beat until well-combined and fluffy, about 2 minutes 3/ Stir in the almond flour, baking powder and orange zest until just combined. Pour mixture into the cake tin and bake for 30 minutes. 4/ In the mean time,   squeeze the juice from one cara cara orange into a small saucepan, add 50g sugar and stir over a medium-high heat until the sugar dissolves. 5/ Peel and remove the segments from the second cara cara orange, add to the cooking liquid and cook further, until a sticky syrup forms. Add a little water to loosen if necessary.  6/ Remove tart from oven and allow to cool in tin slightly. Remove from tin and place on a serving plate. Pour cooled syrup over. 7/ Just before serving, sprinkle coconut flakes over the cake and the icing sugar on top.

Cook ’ s note: if you ’ re diabetic or allergic to sugar, use xylitol instead of sugar for the cake and syrup and serve with coconut flakes only.

[Author: Amy] [Category: baking, dairy-free, dairy-free dessert, food, gluten-free]