Yes, it’s the old knock-knock joke that could go on and on until you decide to say ‘orange’! One of my favorites to tell, but not to listen to. ;)
It’s been a couple years since I bought oranges, much less ate them. When I started following the Blood Type Diet, there were some fruits that I was supposed to avoid: mango, cantaloupe, papaya, tomatoes, and oranges, for example. I did well on that diet, and some foods I could easily do without…like oranges.
But it wasn’t until last week when I made a batch of raw Orange Cranberry Oatmeal scones* that I felt like I had to incorporate this fruit into my diet once again. It wasn’t the flavor of these scones that did it (which were awesome, btw) but the fragrant, vibrant, juicyness of the fruit when you slice it, and especially when you zest it. The navel oranges I got were the size of grapefruits, and were incredibly sweet and juicy. Each of these oranges would yield 8 ounces of fresh-squeezed juice, plus some nice bits of pulp that I like to chew on.
Long after eating the scones, the fresh orange taste was still stuck in my head and I needed more of an orange fix. I decided to modify my wheat-free carrot-apple-ginger cake into an orange date cake. This being the first orange cake I made, I think it was a success! After ten minutes in the oven, the kitchen already smelled phenomenal. The taste and aroma from the crazy amount of orange zest made this an incredibly fragrant cake (if our neighbors lived any closer, their noses would be pressing up against my windows!) It’s a moist cake, heavier than a regular wheat flour cake, and I felt that the coconut oil had a more neutral taste than vegetable oil. I used only 1 cup of sugar compared to 2 cups normally called for in a cake recipe, but you won’t miss it. The dates, orange juice and apples give it more than enough sweetness.
*from Judita Wignall’s Going Raw cookbook
Orange Date Cake
It’s important that you use fresh orange zest and fresh orange juice!
7 medjool dates, pitted, chopped (about 3/4 cup)
6 ounces freshly squeezed orange juice, with pulp
zest from 2 extra-large navel oranges (about 1/4 cup)
2 cups spelt flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup brown sugar
2 1/2 cups shredded carrots
3/4 cup peeled, cored, finely chopped apple
1/4 cup orange zest (from 2 jumbo navel oranges)
1/2 cup coconut oil
additional zest for garnish
Preheat oven to 325 degrees.
Soak the dates in orange juice for 15-2o minutes (you can also soak it overnight in the fridge)
In a large mixing bowl (I use my standing mixer bowl,) combine spelt flour, baking powder, baking soda, salt & brown sugar. Stir in shredded carrots and orange zest, breaking apart clumps with your fingers.
Make a well in the center of your flour mix. Add eggs and coconut oil, beating well then slowly incorporating flour. Stir in date and orange juice.
Use the following baking times, or bake until toothpick inserted comes out clean
bundt pan: 33-35 minutes
9″ cake pan: 33-35 minutes
paper-lined muffin tins: 18 minutes
mini bundt cake pan (cake pictured below): 25 minutes