A beautifully moist but light citrus cake recipe with a hint of nutty flavor. Macadamia oil makes the cake lighter. Gluten free friendly.
Line a 20cm cake tin and heat oven to 170°C.
Place washed whole orange and lemon in a saucepan and cover with water. Boil for 30 minutes then remove and allow to cool.
Blend boiled orange and lemon in a food processor until mushy. Add the oil, raw sugar, eggs, ground almonds and baking powder and blend until smooth.
Drizzle honey into cake tin then line with orange slices. Spoon batter into prepared tin and bake for 40 mins.