There are many claims about the benefits of vitamin C. It’s suggested it can cure the common cold. There are plenty around this winter. You’ve got to watch whose sneezing around you. Perhaps that’s why oranges are a winter fruit. So you can get plenty of fresh vitamin C to assist your immune system. It’s best to eat the whole orange so that you get the fibre too.
It’s said the benefits of vitamin C may also include protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling. It is sometimes given intravenously to cancer patients during and post chemotherapy to help aid recovery.
Whatever the benefits, it’s best taken naturally from a source of fruit or vegetables. Oranges and mandarins are my favourite sources. They’re thirst quenching! Remember those days of playing sport in winter and having an orange wedge or 2 between quarters or at half time? So much better for you than the current fashion of ‘sports drinks’ which can have up to 17 teaspoons of sugar.
I’ve been trawling the internet looking for a flourless orange and almond cake that is sugarless. I found Nutrition by Gina Rose has a delicious recipe. I’m taking the liberty of sharing it with you.
▪ 2 large oranges
▪ 5 eggs
▪ 125 ml honey or rice malt syrup
▪ 1 tsp vanilla paste
▪ 2 cups almond meal
▪ 1 tsp baking powder
How to make it:
Cooking the oranges is the only time consuming part of this cake.
Place the oranges in a saucepan of water, just covered. Bring to the boil, then simmer for up to 2 hours or until they are soft. You may need to turn them occasionally and add water, if it starts to get low.
Once cooked, drain them and allow to cool completely. Once cooled, chop them into chunks, leaving skin on and remove any pips.
Pre-heat the oven to 190C. (No need to use fan-forced) . Grease well and line a 20cm springform cake tin.
Place chopped orange segments, eggs, honey and vanilla into a food processor and blend until well combined. Add the almond meal and baking powder and blend until you have a smooth batter.
Pour the cake batter into the springform tin and cook for approximately 30 minutes in the middle of the oven. (Gina Rose’s recipe says 50-60 minutes. However, I have found, in my oven, it needs no longer than 30 minutes.) So check after 30 minutes. When you think it is ready, insert a skewer to see if the centre is cooked, before removing from the oven.
Allow the cake to cool in the tin for 10 minutes before releasing it and allow to cool on a cake rack.
The texture of this cake is moist and dense, but not heavy. You’ll enjoy the fresh aroma of citrus from the moment you puree the fruit, through baking when it scents the whole kitchen, and then when you serve it. Delicious, especially when served with plain yoghurt sweetened with honey. You can sprinkle it with some chopped almonds to give it crunch, if you wish.
Enjoy your oranges!