The general feedback for this cake was ‘Bloody yum’. Best Paleo recipe conversion effort yet. Get the oven on.
For the syrup topping –
80ml orange juice (or clementines)
50g light muscovado sugar
2 tbsps maple syrup
A few star anise (whole)
For the cake –
250g unsalted butter, softened
110g honey or agave nectar ( I used a mix of the two 50/50)
Zest of 1 orange or 4 clementines
4 eggs, lightly beaten
220g ground almonds
80g plain flour
1 tsp baking powder
Pre-heat your oven to 180 degrees centigrade.
Butter a 20cm diameter springform tin (make it a deepish one), and line with paper.
First, make the syrup by placing everything in a small pan and gently bringing it to the boil. Allow it to reduce for a while to a syrup, but not too much (you will need enough to cover the top of the cake). Leave the star anise in to infuse until the cake is ready.
Cream the butter and sweeteners together with the orange zest until light and fluffy.
Add the eggs gradually and don’t worry if it looks a bit curdly.
Fold in the almonds gently, along with the flour and baking powder.
Get it in the tin, level the top and bake for around 45 minutes until golden brown and a skewer comes out clean.
As soon as it’s cooked, prick holes all over the top of the cake with the skewer and pour the syrup from the middle across the whole surface, letting it sink in to the cake. Leave the star anise to fall wherever.
Leave it to cool in the tin, then scoff your face off.
OK, so it’s not strict Paleo, but it was a birthday cake, so let’s live a little. If you want to miss out the syrup topping, or replace the sugar with maple syrup, knock yourself out. You can also leave out the very small quantity of flour if that’s your bag.