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Recipes & Articles by TASTE

Apple recipes

Gorgonzola, pear and fennel salad with fig, star anise and muscadel coulis

15 minutes

Honey apricots stuffed with chevin and toasted almonds

Chilli recipes

Camembert with chilli grapefruit and olive preserve

2 hours

Rose-water-and-pistachio biscuits with buffalo mozzarella, nectarines and basil

10 minutes

Peach tarte tatin with seaweed caviar

25 minutes

Avocado recipes

Warm couscous, beef and avocado salad

15 minutes

Carrot recipes

Low-fat carrot roll with sweet cardamom and yoghurt

15 - 20 minutes

Fresh orange and date cake with raw almonds and Moroccan dressing

Fresh orange and date cake with raw almonds and Moroccan dressing

By TASTE

Serves 8 to 10

Difficulty Easy

Prep Time 20 minutes

Ingredients

1.5 kg or 9 blood oranges or any sweet orange, preferably organic
18 dates, pitted

For the dressing:

1 t cinnamon
½ t cumin
2 t honey (optional)
100 g raw almonds

Method

Peel the oranges and slice them into very thin slices using an electric slicer or very sharp knife.
Line a round cake tin with clingfilm.
Tightly pack the sliced oranges in layers. When you are halfway, add a layer of chopped dates, setting aside 5 dates for the dressing.
Continue layering with oranges until completed. Use the palms of your hands to press down the oranges.
Place a serving platter on top of the tin and carefully turn it over onto the platter. Remove the clingfilm.
To make the dressing, blend the lemon juice, cinnamon, cumin and remaining dates. Add some honey if you like. Top the cake with crushed almonds and pour over the dressing.

Per serving: 661kJ, 3.6g protein, 5.4g fat, 22.2 carbs

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Fresh orange and date cake with raw almonds and Moroccan dressing

Fresh orange and date cake with raw almonds and Moroccan dressing

Ingredients

Method