Chilli recipes

Pork ragout with orange and chilli

8 – 10 hours

Pancake recipes

Chilli-orange ostrich, carrot and coriander stir-fry

10 minutes

Citrus recipes

Hot beetroot, citrus and coriander drink

5 minutes

Jelly recipes

Meats, black label jelly and truffle oil

Citrus recipes

Scallops in a spicy mandarin and coconut broth

10 minutes

Cake recipes

Caramelised mandarin tart with cardamom

45 minutes

Duck recipes

Mandarin and oriental spiced Pekin duck

3 hours

Sweet potato and date cake with cream cheese topping

1 hour

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