Instructions

1. Preheat the oven to 180°C. Grease and line a cake tin.
2. Mix the almond meal, rice flour, baking powder and cinnamon in a large bowl.
3. In another bowl lightly whisk the egg and add the oil. Grate the carrot finely then add to the bowl.
4. Zest and juice the orange. Remove the membrane of the orange and put the flesh in a sauce pan. Add the orange juice and bring to the boil. Let it reduce by half then whiz it with a stick blender into a purée. Add the maple syrup or honey and the orange zest.
5. Add the orange mixture to the flour then add the egg mixture. Combine well.
6. Pour the batter into the prepared tin.
7. Bake for 30 minutes until golden and a skewer inserted into the middle comes out clean.
8. Remove from the oven and leave it in the tin for 10 minutes to cool then transfer to a wire-rack.
9. Let it cool completely and drizzle with orange icing or dust with icing sugar.