Orange and Almond Cake

I recently visited the Gold Coast in Australia where I had the good fortune to have a few meals at a great little place called BSKT Cafe. If you’re in the area, I highly recommend stopping by. They dish up yummy healthy meals and good coffee all a stones throw away from beautiful Nobby’s Beach. When I was there I sampled one of their gluten-free cakes which I thought was awesome. I wasn’t cheeky enough to ask for the recipe, so I have come up with my own version, which is pretty damn good if I say so myself.


Give the oranges a good scrub and place the whole oranges in a saucepan, covering with water. Bring to the boil, then reduce heat to a simmer for an hour and a half.
When done, remove from the water and let them cool down.
Preheat oven to 190 degrees Celsius.
Grease a 23cm round springform cake tin with coconut oil and line base with baking paper.
When the oranges are cool enough to handle, cut into chunks, peel and all, and remove seeds.
Place chunks in food processor and whizz until reasonably smooth.
In a bowl, mix together dry ingredients. Add honey and eggs and mix well.
Add oranges and combine altogether.
Pour mix into prepared tin and bake for 30 minutes.
Let cake cool in tin, making sure you ease it we’ll from the sides with a knife before trying to remove.
Whizz the pistachios in your mini food processor to a course powder and sprinkle evenly on top of cake while it is still slightly warm.


  • 2 medium oranges
  • 1 1/2 cups of almond flour
  • 1/2 cup honey
  • 2 tablespoons of coconut flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3 whole eggs and 3 egg whites
  • 1/4 cup pistachios
  • Coconut oil for greasing pan