My friend Franck is a French/American pastry chef from Houston, currently lecturing on making and baking beautiful edible things in Western Australia. Whenever we go to his house we know there is a delicious, healthy treat waiting for us...

We had a version of this orange and almond cake a few weeks ago and I loved that he used the leftover almond meal from the almond milk they make every week. What a great way to recycle the fibre! Simply freeze the meal after pulling the milk and then make this gorgeous cake when you have around 300 grams.

I have greatly reduced the sugar content and replaced it with coconut sugar as it has a much lower GI and more minerals.

And because I love creating plant based versions for my vegans friends: It tastes lovely with six chia eggs and pitted dates replacing conventional eggs and sugar. The dates help to hold everything together and make everything taste rich and sweet.

The origin of this recipe draws on the Sephardic traditions of the Mediterranean, Morocco and the Middle East. It is a classic Passover (Jewish festival) dessert, using whole oranges that are boiled for two hours and then puréed skin, pips and all. (Make sure you use organic oranges or wash them with hot water before boiling them).

Not only is this cake incredibly moreish and moist, it is also gluten and dairy-free making it the perfect all-rounder.

Also makes super cute cupcakes!