In a creative mood, I had a bag of easy-peeler oranges sitting in my kitchen and wondered whether I could incorporate them into a cake. I make a Chocolate Orange cake occasionally which is delicious, but fancied something a little different.
These buns are a little bit like a marmalade rock cake – they are sticky to eat but make you want to lick your fingers for more ! I did wonder whether the peel/zest of easy-peeler oranges was any different from ‘ordinary’ oranges, but the flavour is wonderfully marmalady (is that a word?)
5 medium-sized easy-peeler oranges
½ cup raw honey x 2
3 cups almond flour
1 teaspoon baking powder (gluten-free)
3 large eggs
Place 3 of the oranges in cold water in a saucepan. Bring to the boil and simmer with the lid on for about 40 minutes, or until the skin is very soft.
Remove from the water, place in a food processor and blitz until smooth. If they are likely to have pips, cut in half and remove before blitzing.
In a large bowl, whisk one 1/2 cup honey and the eggs until frothy and creamy.
Add the almond flour, baking powder and oranges and mix until combined.
Fill muffin cases almost full with the cake mix and bake for about 40 minutes at 350°F until a cocktail stick inserted comes out clean.
Whist the buns are cooking, grate the zest from the remaining oranges and place in a saucepan with the squeezed juice and the second ½ cup of honey. Simmer for a few minutes over a low heat until the mixture thickens and becomes lovely and syrupy.
As soon as the cakes are cooked, drizzle over a couple of teaspoons of hot syrup and leave to cool in the cases.
I was able to make 18 ‘buns’ with this recipe and had enough syrup to drizzle over 2 teaspoons on each making them lovely and sticky.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.