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Orange Cake with Almond Crust and Cherry Topping

by Precision Nutrition on Wednesday 21 December 2016


Looking for delicious desserts to share with friends and family over the holidays?

Look no further than Mariane’s delicious, beautiful, and lovingly created Orange Cake with Almond Crust and Cherry Topping. 

Mariane Héroux-Potter, PhD is a holistic nutritionist, researcher, and recipe developer with expertise in less processed, whole-food substitutes for traditional baking components. 

Who wins the bake off? You do! Happy Holidays.

2 cups almonds
20 dates, pitted 
1/2 cup oat flour 
1/2 cup water 
1 egg

1 orange
1 2/3 cups cashew butter 
2/3 cup maple syrup 
juice of 1 lemon
4 eggs

2 tbsp cornflour
2 3/4 cups fresh pitted 
cherry halves (or frozen, thawed)
1/2 cup apple sauce 
1/2 cup maple syrup 


Preheat the oven to 180°C. Grease a 9” springform pan with coconut oil. Put the almonds, dates, oat flour, water, and egg in a food processor or high-power blender and blend until almost smooth. Transfer the dough to the prepared pan and distribute it on the bottom evenly. Set aside. 

Fill a large saucepan with water and place over high heat. Put the orange in the water and bring to a boil. Reduce the heat slightly and boil for 20 minutes. Remove the orange and allow to cool for 10 minutes. Cut the orange in quarters, disposing the hard stem. Put the orange quarters in a food processor or high-power blender (peel and all). Add the cashew butter, maple syrup, and lemon juice, and blend for 2-3 minutes until smooth. Add the eggs and blend for another 1-2 minutes. Pour the mixture over the crust and smooth it out evenly. Bake for 50-55 minutes or until toothpick comes out clean.
While the cake is baking, prepare the topping. 

Put the cornflour in a mug and slowly drizzle cold water on top until the cornflour is just covered. Stir until the cornflour is completely dissolved. Put the cherries, apple sauce, maple syrup, and cornflour mixture in a large saucepan over medium-high heat, stirring continuously for 5-8 minutes until the mixture begins to boil. Keep boiling and stirring for another 2-3 minutes until the mixture darkens and thickens. 
Remove from heat and set aside. 

Once the cake is done baking, pour the cherry topping on it and spread it evenly. Place the cake in the refrigerator overnight. Remove the sides of the springform pan and serve.

Store leftovers in refrigerator.

*Recipe from A Holiday Baking Experiment, from our partners Precision Nutrition

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