Blood Orange & Pumpkin Crock Pot Cake

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenBlood Orange & Pumpkin Crock Pot Cake
Skill Level
Preparation Time 20 minutes Total Time 3 hours (Crock Pot) or 1 hour (Oven)
Servings 10 Cost Per Serving $0.46
Share this Recipe
Print
Image of Blood Orange & Pumpkin Crock Pot Cake.

Ingredients

3Blood Oranges (Regular Oranges will work)
3/4 cupHoney
1 tbspPure Whole Cane Sugar
2Eggs
1 1/2 cupsCanned Pumpkin Puree (not pumpkin pie mix)
1 1/2 cups1 1/2 cups
1/2 cupsGround Almond or Pistachio
2 tspBaking Powder
1/2 cupPlain Greek Yogurt
1/2 tsp eachGround Cinnamon and Ground Nutmeg

Directions

  1. If using the oven, preheat to 350 degrees F.
  2. Using a rasp, remove the zest from one of the oranges and set aside. Cut in half and squeeze the juice until you get about ¼ cup, and set aside.
  3. For the remaining oranges, cut about a ¼ inch off the top and bottom of the orange. Place on a cutting board and slice away the rind and pith from top to bottom with your knife, making sure to follow the curve of the orange. Slice the oranges crosswise, as thinly as possibly, into circles. Discard any seeds. Toss the orange slices in the cane sugar and set aside.
  4. Mix the rest of the wet and dry ingredients separately and then slowly combine the dry into the wet. Be sure to mix in the reserved orange zest and juice.
  5. Take a large piece of parchment paper, big enough to cover the entire surface of your crock pot. Soak under running water and place in the crock pot, pressing it along all the sides and into the crevices.
  6. Line the bottom with your orange slices, making sure to cover the entire bottom as best you can. Pour in the cake batter, cover and set on high. Cook for 2 ½ to 3 hours in the crock pot or for 40 minutes in the oven. Test with a tooth pick in the center, if it comes out clean the cake is done. Grab the sides of the parchment and carefully remove the cake from the crock pot. Flip the cake, remove the parchment and serve.

Nutrition

  • Red fife is stone-milled whole wheat, which means it contains all three parts of the wheat kernel: the endosperm, bran and germ. In refined wheat (white bread or pasta) the bran and germ are removed. The bran and germ contain 83% of the nutrients in wheat, including fibre, vitamin E, B vitamins and plant nutrients.
  • Whole grains such as red fife are good sources of magnesium, a mineral that is needed to help regulate your body’s release of insulin and use of glucose. These processes are important for keeping your blood sugar and insulin levels stable.
  • A study of nearly 3,000 people found that people who ate the most whole grains were less likely to have metabolic syndrome than those who ate the least whole grains. Metabolic syndrome is a group of factors such as high blood sugar, high triglycerides, high blood pressure and a large waistline, that increase your risk of heart disease, stroke and type 2 diabetes.