Cooking with Essential Oils – Citrus Bliss Essential Oil Cake (GF)

Did you know, that with the right ones, you can cook with essential oils? I didn’t until recently, but I’ve been having fun experimenting with using them in my recipes  (and on my skin and diffused around my house, but that’s another post!) I was having some friends around yesterday to talk about essential oils and all their benefits. You can’t have friends around without making something delicious to eat together (well I can’t), so I thought I’d see if I could come up with a cake flavoured with essential oils.

Now as a general disclaimer, not all oils are created equal and even of those food grade oils available, not every oil should be ingested, so check & do your own research before you begin.  Having said that, the oils I used in this cake are all citrus oils – lemon, lime &  wild orange, all from DoTERRA, and those flavours are fabulous for adding to food – they add a real pop – think lemon bliss balls, lime guacamole, raw choc-orange fudge…. and now, this Citrus Essential Oil Cake, which like all my food is gluten free. I have used a mix of almonds and macadamia nuts in this recipe but you could use your own combination of nut meal too.

If you don’t have food quality essential oils, you can add a mix of lemon/lime/orange juice but you might need a bit of extra nut meal to absorb the extra liquid.  If you are interested in getting your hands on some of these oils for yourself, you can buy them through www.mydoterra.com/whatannabelcooks – for retail click ‘shop’ tab, to open a wholesale account (saves 25%) click ‘Join & Save’ tab  or  contact me (annabel@whatannabelcooks.com) if you want more info. You can be outside of Australia to order too.

If you don’t have raspberries, you can go it alone…

Citrus Essential Oils Cake

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: Annabel

Serves: 8

Ingredients

• 100g (1 cup) almonds/almond meal
• 200g (1 cup) macadamias (half for topping)
• 2 eggs
• 85g (1/3 cup) maple syrup
• 130g (1/2 cup) Greek yoghurt
• 40g (1/2 cup) desiccated coconut
• 40g butter/coconut oil, melted
• 1 tsp baking powder
• 10 drops DoTERRA Wild Orange Essential Oil
• 10 drops DoTERRA Lemon Essential Oil
• 10 drops DoTERRA Lime Essential Oil
• For Syrup:
• 2 Tbsp honey
• ½ cup water
• 3 drops DoTERRA Wild Orange Essential Oil
• 3 drops DoTERRA Lemon Essential Oil +
• 3 drops DoTERRA Lime Essential Oil
• zest of 1 lemon
• + 1 punnet fresh raspberries to serve

Directions

1. For Thermomix:
2. Roast macadamia nuts at 160C for 10 mins, cool. Leave oven on.
3. Line a 20cm round cake tin with baking paper.
4. Place almonds & half of the macadamia nuts in the TM bowl. Blitz sp8/10sec or until at desired consistency, I like mine to have a little bit of crunch still.
5. Add eggs, beat sp4/20sec.
6. Add remaining ingredients, sp4/20sec.
7. Pour into cake tin.
8. Bake for 40 mins at 160C
9. REGULAR DIRECTIONS
10. Roast macadamia nuts at 160C for 10 mins, cool. Leave oven on.
11. Line a 20cm round cake tin with baking paper.
12. You can use almond/nut meal rather than make your own. If you just have the nuts, process them in a blender or food processor until fine.
13. Beat butter & maple syrup until thick and creamy.
14. Add eggs, beat.
15. Add remaining ingredients and beat until combined.
16. Pour into cake tin.
17. Bake for 30 mins at 160C
18. For SYRUP:
19. Put honey, water and lemon zest in a saucepan over a medium heat. Bring to boil then simmer for about 10-15 mins until thickened.
20. Stir in the essential oils.
21. TO ASSEMBLE:
22. Once the cake has cooled, scatter roasted macadamia nuts & raspberries over the cake then drizzle the syrup over the top. Serve with cream or additional Greek yoghurt

3.5.3226

Happy cooking,