- 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
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