Orange and almond cake - dairy free

Ingredients:

- 2 large oranges

- 200g coconut sugar

- 200g ground almonds

- ½ tsp baking powder

- 6 whole eggs

- ½ lemon, juice

To serve:

- greek yoghurt or soy yoghurt

- handful of raspberries

Method:

Put the whole oranges in a pan and cover with cold water. Bring to the boil, turn down the heat and simmer for up to two hours. Check the water to ensure they don't boil dry. After two hours, remove from the heat and leave to cool.

Preheat the oven to 200C/Gas 6. Remove the oranges from the water. Cut in half and remove the pips. Place them in a food processor, skin and all, with all the remaining ingredients and blend until mixed.

Put the mixture into a greased (grease with coconut oil) and lined cake tin (20cm/8in) sprinkle round with polenta for crunchy sides) and bake for 45 minutes. 

Let the cake cool before serving with a dollop of greek yoghurt and a scattering of raspberries. Add a little bit of honey or agave syrup to add a bit of sweetness.