Special occasions and celebrations seem to always include a sweet treat. Why is that, I wonder. If you think about it, birthdays, weddings, graduations, and anniversaries just wouldn’t be the same without a slice of pie, some ice cream, or a piece of cake. I would think it would feel as though the celebration was incomplete without the sweet accompaniment.
Not wanting to break with tradition, I baked a sweet (and healthy) cake to celebrate the four year anniversary of my blog, Spicie Foodie. Last year I cooked a spicy fusion meal of pork tacos spiced with red Indian chiles, this year the main dish was roasted chicken and a slice of this orange-banana cake for dessert, a very simple meal but one of our comfort foods. The cake is a new and recent recipe I developed a couple of months ago.
The development of this nutritious cake is actually something that happened as a result of a drink. Those of you that have juicer machines know how much pulp is left after juicing, and discarding it all is simply a waste of food and money. The pulp was leftover from an orange-banana juice and I just had to turn it into a dessert of some sort. Being that I am marking four years of blogging cake was in order.
This cake has a denser texture resembling something more like a banana bread than let’s say, a birthday cake. So I guess technically this is a quick bread, but made and presented like a cake. There is no wheat flour in my recipe only gluten-free whole grain oat flour and almond meal, making it safe for those with gluten allergy. Of course you’ll want to make sure that the oat flour hasn’t been harvested in a plant with wheat and thus certified gluten-free. The flavours mostly come from the banana with hints of orange, which also both help to sweeten the cake even more. The oat flour is what provides the denser texture but don’t be fooled as this cake doesn’t tastes like a bowl of oatmeal, nor is it a dry cake — it is very moist.
Using whole grain oat flour and almond meal gives the cake an additional nutrition boost. Whole grain oat flour is a good source of protein, dietary fiber, helps reduce cholesterol, and safe for diabetics because it will not raise blood sugar. Almond meal, which is created from unblanched almonds, is rich in vitamin E, magnesium, protein, dietary fiber, help reduce risk of heart attacks, and helps lower the rise in blood sugar and insulin after meals. So overall the use of these two flours is more nutritious than the use of white wheat flour.
But enough nutritional information, let’s get to the cake recipe.
- 20 gm almond meal (not flour), just under ⅓ cup
- 140 gm whole grain oat flour, about 1 cup (make sure it’s GF if you have allergy)
- 1 tsp baking soda
- 1.5 tsp baking powder
- large pinch of sea salt
- 280 gm or around 1 cup of orange banana pulp after juicing
- 60 gm organic honey or just under ¼ cup, extra if desired
- 2 tbsp orange juice, either from fresh juice or non-sweetened 100%
- 1 tbsp olive oil
- 2 large eggs, out of shell weight is 125 gm in shell is 150 gm
- Preheat oven to 190C or 375F and butter a 15 cm or 6 in cake pan. In a large bowl stir the dry ingredients until well combined. In a separate bowl mix the pulp, honey, orange juice and olive oil. Then beat in the eggs until mixture is completely mixed. Fold the dry ingredients into the wet ingredients bowl, mix until well combined. Pour batter into prepared cake pan, place in center of oven and bake for 30-35 minutes or until an inserted knife comes out dry. Allow to cool completely before cutting and serving. Right before serving dust with powdered sugar.
Whether you use the juicing machine pulp or the other method it is important to remove as much of the white pith as possible, this will prevent bitterness in the cake.
Whole grain oat flour can be purchase at your local health food store, BIo shops, or online. Almond meal can also be purchased at those places or made at home. Simply place some unblanched almonds into a coffee grinder or food processor and pulse until it becomes a fine meal.
The cake has a crumbly texture outside, and inside it is moist like other cakes. The orange fibers can be seen speckled throughout, as can the banana and almond meal. The sweet smell is a mixture of orange and banana. The taste is like a soft quick bread, and there is no oatmealish taste at all.
These past four years that Spicie Foodie has existed wouldn’t have been possible without the support of my husband and you. To each and one of you thank you so much for taking the time out of your busy schedules to read my posts and leave your comments, for cooking my recipes, and for helping support the existence of this blog by purchasing my books, calendars and sponsored adverts.
I look forward to another year of sharing so much more with all of you. Cheers, and have a fantastic weekend!!