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5 from 4 votes

Roast Orange and Pecan Cake

A deliciously moist and rich cake, packed with an orange punch from the roast orange. No waste, you use the whole orange, skin and all.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Vegan
Keyword: Dairy Free, Gluten Free, Orange, Pecans, Vegan
Servings: 10 slices
Calories: 309kcal
Author: Glutarama

Ingredients

  • 1 large orange(s)
  • 150 g pecans blended into fine crumbs
  • 150 g light brown sugar
  • 200 g gluten free self raising flour I used Free From Fairy Flour
  • 2 egg(s) flax seed eggs 2tbsp flaxseed and 100ml cold water
  • 50 ml olive oil
  • 1 tsp baking powder
  • 100 ml water

For the orange glaze

  • 1 orange juiced
  • 50 g light brown sugar
  • 1 tsp Cointreau optional

Instructions

To roast the orange

  • Simply massage olive oil into the orange skin and bake in a roasting tin in the oven for 40mins on 200°C/180°C Fan.
  • After 40mins remove from oven and cool

To make the cake

  • Once the orange has cooled cut into chunks and add whole, including the skin and pith to a blender, blitz into a paste and tip into a mixing bowl/cake mixer.
  • Add the ground pecans, sugar, flour, olive oil and 2 eggs (or flaxseed eggs) to a mixer and combine on a slow speed.
  • Start to add the 100ml of water until you achieve a soft dropping consistency, you may need a little less, or a little more depending on absorbency of the flour you use.
  • Spoon into a greased and lined cake tin or flan tin, I used a 9” fluted flan tin with a loose bottom.
  • Smooth down the surface with a wet metal spoon and if you have extra pecan halves use these to decorate the cake.
  • Cook in the oven at 200°C/180°C Fan for 30mins.

To make the orange glaze

  • Add the juice of the other orange to a saucepan with the sugar and heat rapidly to melt the sugar, keep stiring for 5-10mins and the glaze will begin to thicken.
  • Remove from heat and at this stage you can add your orange liqueur if you wish to use it.
  • With the cake removed from the oven and cooled you can now add the glaze which will continue to thicken slightly as it cools.
  • The glaze will harden as the cake completely cools and create a delicious sugary crust.

Nutrition

Calories: 309kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 19mg | Potassium: 198mg | Fiber: 3g | Sugar: 23g | Vitamin A: 115IU | Vitamin C: 14.1mg | Calcium: 76mg | Iron: 1.4mg