- Take the top and bottom from the orange then cut into smaller pieces, blitz up in a mini blender until you still have a little texture, add in the oil and blend until you have a puree then set aside.
- Cream butter until light and fluffy then add the agave, eggs then fold in sifted flour and almonds, mix until fully combined, then fold through the puree.
- Pour into a greased 2lb baking tin and bake in a pre-heated oven set at 180c / 160c/Gas mark 4 for 40–45 minutes.
- Meanwhile mix lemon juice and agave and pour over cake as soon as it comes out of the oven. Leave to cool before slicing and serve with a spoonful of ice cream.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Recipes from The Groovy Food Company
Serve with a spoonful of ice cream or on its own with a cuppa
1 orange 30ml Omega Cool Oil (The Groovy Food Company or similar) 110g unsalted butter, softened 100g agave syrup 2 free range eggs, beaten 140g self-raising flour 30g ground almonds Juice 1 lemon 2 tbs agave syrup
Time: 15 mins Serves: 8-10 Nutrition: n/a