Orange juice contains flavanoids that may improve memory through the activation of signalling pathways in the hippocampus, which is associated with learning and memory.
- 2 - LARGE ORANGES
- 6 - LARGE EGGS
- 2 CUPS - ALMOND FLOUR
- 1 CUP - COCONUT PALM SUGAR
- PINCH - SEA SALT
- 1 1. Place the two whole oranges in a pot of boiling water and simmer for approximately 2 hours until skins are tender and orange feels malleable. Allow oranges to cool.
- 2 2. Preheat oven to 180°C.
- 3 3. Over a bowl remove all orange pips and place all the skin, juice and orange flesh in to a blender with the almond flour, sugar and sea salt. Blend well.
- 4 4. Separate egg yolks from whites and add the separated egg yolks to the blended mixture and blend until smooth. Move mixture to a large bowl.
- 5 5. In a separate deep bowl, whisk egg whites until they are stiff and form peaks, then gently fold the egg whites into the orange cake mixture and combine fully.
- 6 6. Pour cake batter into a pre-greased cake tin and put in the oven for approximately 60 minutes (be prepared to place some foil over the top of the cake after around 40 minutes to stop it from burning).
- 7 7. Check the middle of the cake with a metal skewer/knife — if it comes out clean then it’s ready.
- 8 8. Allow to cool before removing from the cake tin. Decorate with a honey glaze (1 TSP coconut oil, 2 TSP raw honey in a pan over heat until fully melted) and toasted almond slices. Store in a sealed container in the fridge for up to one week.