Flourless orange cake

A week ago was of course the famous Valentines day... I was about making a yummy orange almond meal cake for my Valentine when disaster occurred, I forgot to line the sides of my cake tin with baking paper and as a result I managed to burn the edges of my ever so sweet cake! In despair and with every intention of it not looking too corny I decided to shape it into something a little bit more in tune with the day... a beautiful big love heart! ahhhhh, ever so sweet of me!

This recipe was adapted from taste.com
What you need:
3 oranges
3 eggs
3/4 cup caster sugar
3/4 cup Agave syrup
flaked almonds
2 3/4 cups almond meal
1 tsp GF baking powder
Nuttelex to grease tin


What to do:
preheat the oven to around 160-170 degrees cel and grease a round cake tin with nuttelex and then line with baking paper, bottom and sides. 
Bring 2 of the oranges to boil in a large pot of water. once at boiling point, continue to cook for a further 15 minutes, drain and then return to the pot and re boil in fresh water for another 15 minutes. The oranges should be moist and very tender. Drain and then chop the oranges, place in a large mixing bowl (Skin and all but remembering to discard any pips) Using an electric bar mix, puree the oranges until smooth.
In another mixing bowl, beat the eggs and agave together to form a thick creamy consistency. 
Add the oranges, almond meal and baking powder to the mixture and gently fold to combine. 
Pour the mixture into the cake tin and place in the oven for around 1 hour. Cake should feel moist in the middle but knife should remain clean pulled out. 


Once the cake is done and has cooled slightly on the bench start to make the sugar almond syrup. 
Using a grater, gently grate about half of the last orange's rind and then place in a small saucepan, with about a cup of water. Bring to the boil and let simmer for around 5 minutes. Drain and then return to the saucepan along with the juice of the orange and the caster sugar. Place over a low heat and let the sugar dissolve, add the almonds and let simmer for a further 2 minutes. 
Remove from the heat and then pour over the cake. Using a large icing knife, evenly spread the icing sugar over the cake and then let sit while it sets.

Enjoy! This cake is so moist and sweet it will make your mouth water. 

Blueberry Muffins

These are the yummiest little muffins going around my kitchen lately, and I found it very difficult to stop at one.. 
So i've decided to lay off the processed sugars for a while and concentrate more on the natural versions that don't effect the blood sugar levels as much. In doing this I came across the amazing Agave Syrup, produced from the mexican Agave. It has a low Glycemic Index of around 30 and is naturally sweeter than honey. 
What could be better really.. Then there really isn't any reason to stop at one!!

What you need:

1 1/2 cups GF self raising flour

3/4 cup GF Brown rice flour

1/4 cup flax seed 

1 tsp bi carb soda

1 tsp baking powder

3/4 tsp xanthan gum

2 ripe bananas

1 cup blueberries

1 tsp Vanilla essence 

1/2 cup Agave syrup

2 eggs

8 tbs olive oil

1/4 cup rice milk

What to do:

Pre heat oven to 170 degrees cel and line a muffin tray with baking cups. 

Sift both flours into a large bowl, then add the flax seed, bi carb soda, baking powder and xanthan gum. Mix well. 

In another bowl, mash the bananas with with the vanilla essence and then add to the dry ingredients. 

In the same bowl, gently beat the two eggs and then add to the mix, followed by the agave syrup, oil, rice milk and blueberries. 

Mix well and then evenly distribute into muffin cups and cook for around 20 minutes. Check regularly.

EGG NET

So I was very spoilt last night.. I came home to my favorite meal placed in front of me. I haven't the slightest idea how my darling man did it but it was AMAZING!
Just wanted to share a few snaps of it with you all, as it tasted just as good as it looks..

The egg net salad with pork and prawn is a special dish that I always order at one of our favorite restaurants, Longrain.... the most amazing thai in Melbourne. 
So thank you Andy... future Masterchef of the house.