Flourless Orange and Yoghurt Cake

Ingredients

Dry Ingredients

• 2.5 cups almond flour
• 1/2 cup hazelnut flour (ground hazelnuts)
• 1/8 tsp sea salt

Wet Ingredients

• 3 free-range eggs
• 3/4 cup honey
• 1/4 cup extra virgin olive oil
• Zest from 2 oranges
• 1 cup 24-hour yoghurt
• 1 tbs freshly grated ginger

Method

Main Dish

• Pre-heat your oven to 320F. Grease and line the base of an 8 inch round cake tin.
• Place all of the dry ingredients in a bowl. Stir to combine.
• Place all of the wet ingredients in a bowl and mix well until all combined.
• Pour the wet ingredients into the dry ingredients and stir well to combine.
• Pour into the prepared cake tin and bake for 1-hour or until the cake is cooked through and a skewer inserted in the middle comes out clean. However, this is a very moist cake so please take that into consideration.
• Allow to cool in the tin.

To Serve

• You might like to serve it warm with a dollop of 24-hour yoghurt on the side.
• Perfect for mid-morning or afternoon treats or when entertaining with friends.

Ingredients

Dry Ingredients

• 2.5 cups (240g) almond meal
• 1/2 cup (45g) hazelnut meal
• 1/8 tsp sea salt

Wet Ingredients

• 3 free-range eggs
• 3/4 cup (187.5 ml) honey
• 1/4 cup (62.5 ml) extra virgin olive oil
• Zest from 2 oranges
• 1 cup (250 ml) 24-hour yoghurt
• 1 tbs freshly grated ginger

Method

Main Dish

• Pre-heat your oven to 160C. Grease and line the base of a 20 cm round cake tin.
• Place all of the dry ingredients in a bowl. Stir to combine.
• Place all of the wet ingredients in a bowl and mix well until all combined.
• Pour the wet ingredients into the dry ingredients and stir well to combine.
• Pour into the prepared cake tin and bake for 1-hour or until the cake is cooked through and a skewer inserted in the middle comes out clean. However, this is a very moist cake so please take that into consideration.
• Allow to cool in the tin.

To Serve