Ingredients

Serves 6

1 organic orange, quartered, cored, seeds removed
235g (1 cup) CSR Organic Sugar
2 tablespoons organic honey
1 tablespoon organic lemon juice
125ml (1/2 cup) olive oil or melted butter
2 large free range eggs, lightly beaten
150g (1 cup) organic self-raising flour
66g (½ cup) almond meal

Orange & Cinnamon Syrup
250ml (1 cup) fresh organic orange juice
110g (½ cup) CSR Organic Sugar, extra
Thinly sliced rind of 1 organic orange
1 cinnamon stick

Method

Preheat oven to 180ºC (160ºC fan forced). Grease a deep round 18cm-20cm cake pan. Line the sides and base with baking paper.
Place orange, CSR Organic Sugar, honey, lemon juice, oil and eggs in a food processor. Process until orange is finely chopped. Add flour and almond meal and process until just combined.
Pour into prepared pan and bake for 60-70 minutes or until skewer comes out clean. Cool in pan for 10 minutes then turn onto a wire rack.  Serve slices of cake with warm syrup.

To make the syrup:
Combine all ingredients and stir over low heat until sugar dissolves. Bring to boil, then reduce heat and simmer for 10 minutes, or until syrup thickens slightly.  Remove cinnamon stick.

Notes
This cake utilises the whole orange. The peel adds fibre and a great orange flavour.
If organic ingredients are not available, the recipe can still be made with non organic ingredients.


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