With our wedding looming ever closer I’ve been trying to eat healthily. In fact it’s only 3 weeks away. I can’t believe it! Time certainly flies! While I want to look my best in my beautiful dress that doesn’t mean though that I can’t have cake. Especially this beautiful sugar free and gluten free Blood Orange cake!
When I was choosing my wedding dress one of the things I was adamant about was that I wanted a dress I could wear again. Despite being told by sales assistants that I could easily dye a silk wedding gown to wear again the occasions in my life that call for evening gowns are few and far between. Apart from the waste factor of buying a dress I could only wear once, I wanted something that each time I put it on would make me feel special and remind me of our special day. And that’s exactly what I’ve chosen for my wedding dress. In a case of “it was clearly meant to be” the day I set out to look at wedding dresses I went to the store of my favourite designer, spied my wedding dress within 5 minutes of entering the store and the icing on the cake was that they were having a 50% off sale!
The minute I tried my dress on I knew it was “the one”. It’s style was exactly what I wanted and suited the vintage feel I wanted to go for. And while it definitely looks weddingy (is that even a word?) enough to pass for a wedding dress it also can easily be worn again, and that exactly what I plan to do when we go to New York on our honeymoon and visit Eleven Madison Park. Even though visiting Eleven Madison Park will be a special event in and of itself, the fact I will be wearing my wedding dress again will make it all the more special in my mind. In fact, my husband to be is going to wear his wedding suit too.
While I was adamant I wanted a wedding dress that I could wear again, the other thing I’m adamant about is ensuring I look my best in it on the day, so I’ve been limiting the amount of baking I’ve been doing to remove temptation. But I realised something, I missed it. I love baking, I find it relaxing and I love creating with delicious sweet treats more than I love eating them, which is a good thing!
As for this cake, it was inspired by a beautiful flourless Meyer Lemon cake I came across on Erin’s gorgeous Yummy Supper blog. I love flourless cakes, especially anything citrus, and even better I loved that it contained the natural goodness of honey as it’s sweetener in place of sugar. Inspired by Erin’s cake and the beautiful blood oranges in season at the moment I came up with a flourless Blood Orange cake which contains a mix of almond and hazelnut meal.
While the cake is beautiful as is, I couldn’t resist serving it with a blood orange and honey compote. It’s the perfect way to celebrate blood orange season, however if you can’t get your hands on blood oranges it will work equally well with regular oranges.
So tell me, did you go with the dress of your dreams for your wedding day or something you could wear again, and have you in fact worn it again?
Adapted from Meyer Lemon Almond Cake by Yummy Supper
10 minPrep Time
60 minCook Time
1 hr, 10 Total Time
- 1 cup of almond meal
- 1 cup of hazelnut meal
- 1 teaspoon baking powder
- pinch of sea salt
- 6 room temperature eggs
- 1 cup honey
- 1/4 cup olive oil
- zest and juice of 2 blood oranges
- BLOOD ORANGE & HONEY COMPOTE
- 2 blood oranges
- 1 tbs of honey
- Preheat oven to 170 degrees Celsius and grease and line a 20cm springform pan with baking paper.
- In a large bowl, add the almond meal and hazelnut meal, baking powder, and salt. Whisk to combine.
- Add the honey to a large microwave safe jug and microwave for 30 seconds or until it reaches a pouring consistency. Add the olive oil, blood orange juice and zest and whisk to combine. In a separate bowl or jug add the eggs and whisk. Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour batter into the prepared spring form pan and bake for 45 to 60 minutes or until cooked through. Remove from the oven and allow to cool in the pan.
- To make the compote remove the zest of one of the oranges using a peeler and finely shred the zest using a sharp knife. Set aside. Peel and segment the oranges and place the segments into a bowl along with the zest. Add the honey and mix to combine. Refrigerate until needed.
- Serve the cake with the blood orange compote.
If you can't find blood oranges feel free to substitute with regular oranges.