This is a tasty orange cake or muffin recipe. Great for kid’s lunches.


2 small – medium sized oranges

6 eggs

8 Medjool dates, pitted

2 Tbsp organic goji berries (optional)

1 1/2 tsp sodium bicarbonate

1 1/2 cups ground almonds (or almond meal)


Wash the outside of the oranges and place them whole (skin and all) in a pot and fill with cold water. Cover and bring to the boil and then simmer for 20 minutes. Drain off the water and refill again with cold water. Bring to the boil, simmering for 20 minutes then drain and refresh with more cold water. On the third time, simmer for 1 hour and then drain the oranges and set them aside to cool.

When the oranges have cooled, roughly chop them to pieces and remove any seeds and white pith (these will make your cake bitter). Keep the skin on.

Preheat oven to 175°C (350°F) and lightly grease and line 25cm cake tin (about a 10 inch) with coconut oil. 

Place the chopped oranges in a high powered blender or food processor (skin and all) and process until a fine puree. Measure out about 1.5 cups of the puree and remove from processor.

Process the almonds in the food processor until a powder. Add the eggs, dates, goji berries and baking powder and process until a thick, consistent mix.  Now add in the orange puree in two or three batches allowing it to mix for about 20 seconds after each addition.

Pour into prepared tin and bake for about 45 minutes (depending on oven). The cake is ready when a skewer or knife comes out clean. Remove from oven and cool before removing it from the tin.


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