So it's lockdown here in the UK and staying home for me, with no work, means baking time! At the start of lock down however, my trusty Grundig Mixer decided to go bang and I was lost without it until a very early birthday present arrived from my hubby.....a KitchenAid Artisan Mixer, in duck egg blue to match my kitchen no less, eeeeeeeek!!!!!! I know I am a very lucky girl! I was just itching to get baking but, as well as loo roll being this years most sought after supermarket item, it seems flour is too. None of my local shops have any, so whilst I waited for an online order to arrive (thank you Sugar & Crumbs!) I decided to try my hand at a flour-free cake. I've had 'Love, Bake, Nourish' by Amber Rose on my cookbook shelf for years but I've never actually baked from it before but I knew there would be a flour-free recipe in there and so I dived straight in and found this one. It also happens to be sugar free too, so I was setting myself a challenge but I just so happened to have all the ingredients in my kitchen and so I got started. Once you have prepped your oranges and ground your pistachios (I am going to look for ready ground ones in future as shelling and blitzing took me ages!) it's quite straightforward and the smell of the oranges bubbling away in the kitchen is divine! The only tweak I made to Amber's recipe was that my cake was ready after 40 minutes, whereas she recommends an hour. I was nervous cutting my first slice thinking it was bound to fall apart or taste horrendous but it was lovely. The nuts made for a beautiful textured sponge and the honey added natural sweetness. The orange was slightly bitter for me but this could be because I am used to sweet flavours, when my Mum's partner Ian, who is diabetic, had a slice (social distancing doorstep delivery) he quite happily ate it on its own. But when you serve it with a dollop of Greek yogurt and a drizzle of honey it is wonderfully light and heavenly. 
Ingredients
2 Unwaxed Oranges
3 Eggs
215g Runny Honey
250g Ground Almonds
100g Pistachios (finely ground)
1 tsp Baking Powder
How To Make
1. Place the unpeeled oranges in a saucepan and cover with cold water. Bring to the boil and then reduce the heat and simmer for 1 hour. Meanwhile preheat the oven to 170'c and grease and line a 10 inch round baking tin.
2. Remove the pan from the heat, drain and then put the whole oranges into a blender and blitz until they are smooth.
3. Place all the ingredients into your mixer and beat until thoroughly combined. Pour into the prepared baking tin and bake for 1 hour (mine was ready after 40 minutes so I'd recommend checking around the 40 minute mark) or until a skewer inserted comes out clean. Leave to cool in the tin before turning out.
4. Enjoy this cake with a dollop of Greek yogurt and a drizzle of honey.
