200g cashews, soaked overnight or in hot water for 2 hours
juice of 2 oranges (about 60ml)
Zest of 3 oranges
75g Lucy Bee Coconut Oil, melted
Preheat the oven to 180C, 350F, gas mark 4.
FOR THE CAKE:
Place two of the oranges in a pan with cold water, bring to the boil and turn down the heat down to simmer for 45 minutes. Once this is done, drain and cool. (I sometimes do this a day ahead of when I am making the cake).
Juice the third orange and set aside.
Cut the cooled, cooked oranges in half and remove the pips.
Place the cooked oranges and juice in a jug and pulp everything (skin, pith and fruit) with a blender or hand blender.
Place all other ingredients in a large bowl and mix using a hand whisk. Stir in the orange mixture.
Pour into the lined tin and bake for about 55 minutes to an hour, covering half way through with foil or greaseproof paper to stop the top from burning.
Remove from the oven and place on a wire rack to cool.
FOR THE CREAM FROSTING:
Drain the cashew nuts.
Add all the ingredients (leaving some of the orange zest to the side to decorate the top of the cake) to a food processor and blend until smooth - this may take 5 minutes or more depending on the power of your blender.
Once smooth spread the frosting over the cake mixture - use a fork for a rough finish. Leave in a cool place for the frosting to firm up a little.
Before serving, sprinkle with the remaining orange zest and a little Lucy Bee Cinnamon Powder. Store in an airtight container.