This recipe is the perfect dessert to end any meal, or simply paired with an afternoon herbal tea when hosting some friends. Full of flavour from the succulent oranges and kept incredibly moist from the cold pressed olive oil, this cake is the perfect texture. Accompanied by a nutty pistachio crumb and soothing, calming coconut and camomile ice cream. Ready to send you off into utter relaxation and contentment.

Why orange?

A medium orange contains 83 mg of vitamin C, which is 92% of the daily recommended intake for most people. Vitamin C helps your body in many ways, including:

Protecting cells: Vitamin C protects your cells from damage.

Making collagen: Vitamin C helps your body make collagen, a protein that heals wounds and gives you smoother skin. 

Absorbing iron: Vitamin C makes it easier for your body to absorb iron, which helps fight anemia. 

Boosting immunity: Vitamin C boosts your immune system, which helps defend your body against germs. 

Reducing inflammation: Vitamin C is an antioxidant that may help prevent chronic inflammation.

Why camomile?

Camomile flowers can have many health benefits including;

Sleep: Chamomile can help improve sleep quality and reduce stress and anxiety. Chamomile contains flavonoids that may interact with brain receptors to induce sleep.

Immunity: Chamomile can help boost the immune system and fight harmful bacteria. It may also help treat colds and sore throats. 

Inflammation: Chamomile's anti-inflammatory properties can help reduce inflammation and soothe pain from chronic conditions like arthritis.

Why use almond flour to make it gluten free?

Anyone suffering from inflammation in the body (which is likely everyone in some shape or form) can see profound impact by removing or consuming less gluten. Gluten can fuel inflammation in the body or help living bacteria or viruses stay alive. What we refuse to do at Luka Project is not be able to eat delicious desserts (how long can you honestly withhold yourself from delight). Why have gluten in a dessert if it truly isn’t needed?

Why use cold pressed olive oil?

Cold-pressed olive oil is considered to be higher quality than other oils because it retains more nutrients, antioxidants, and aromatic properties. Bakers will often say that olive oil will disrupt the taste of your dessert, I promise you this doesn’t alter the flavour.

Why use panela rather than normal sugar?

Panela sugar, a traditional raw sugar from Latin America, is a non-centrifugal sugar that is healthier than refined sugar because it retains more nutrients. Panela is made from evaporated sugar cane juice, so it contains many of the same vitamins, minerals, and antioxidants as the sugarcane plant, including vitamins A, B, C, D, and E, as well as iron, calcium, magnesium, and potassium. Another benefit of panela sugar is that it has a lower glycemic index than refined sugar.