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Sweet-ishPlan ahead

Orange, Almond & Maple

It sounds like cake. It looks a bit like cake. It’s not cake.

Ahead1 to 1½ hr orange
PrepAbout 20 min
BakeAbout 50 min
Makes10 to 12 slices
Tick things off as you go.

My soul-warming winter breakfast, for when the oranges are at their best.

Anna

Ingredients

For my big tin, 26.5 × 12.5 cm. Which tin have I got?

Do ahead

Wet mix

My eggs come from our young chooks, so they’re small. Weigh yours to match.

Dry mix

Top

Which yoghurt? Which psyllium? See the pantry guide

Method

  1. 1. Boil the orange
    Simmer the whole orange for 1 to 1½ hours until completely soft, topping up the water. Quarter it, pick out the pips and blitz skin and all until smooth. Cool to lukewarm.
  2. 2. Soak
    Whisk the eggs, yoghurt, oil, maple syrup and almond essence. Stir in the orange, then the chia and flax. Leave at least 15 minutes.
  3. 3. Heat the oven
    170°C conventional, no fan (about 150°C if you only have fan). Grease the tin and line it with baking paper, long sides included.
  4. 4. Mix the dry
    Whisk the dry mix together in the second bowl. Spread the psyllium through evenly.

    Psyllium clumps if it’s left in pockets.

  5. 5. Dry into wet
    Tip the dry mix into the wet. Fold until just combined.
  6. 6. Fill and top
    Spoon into the tin, smooth the top and scatter the flaked almonds over if you’re using them.
  7. 7. Bake
    Check at 45 minutes, then every 2 to 5 minutes until a skewer comes out clean. Usually about 50. Tent with foil if the top browns too fast.
  8. 8. Cool
    Leave in the tin 10 to 20 minutes, then turn out onto a rack. Cool completely before slicing.

    Too soon and it sinks. Too long and it sweats.

New to these loaves? Read the full method first

How I eat mine

Try this one with some stewed rhubarb and vanilla Greek yoghurt for the ultimate flavour combo.

How to make the toppings

Storing

Slice once completely cool, freeze in a single layer, then bag. Toasts from frozen. It just takes a couple of goes in the toaster.