Orange Almond Cake

Jurlique’s Recipes for Wellness with Jacqueline Alwill

Jurlique’s natural approach to skincare utilises the healing properties of nature to promote both health and wellbeing, a philosophy shared by highly regarded Sydney-based nutritionist Jacqueline Alwill. Here, Jacquline shares some of the delicious and healthy recipes she has created for Jurlique, which were inspired by some of the skincare brand’s most loved natural ingredients.

nourish bowl

Serves 1

1 cup baby spinach
1 cup blanched kale leaves,
1/2 cup zucchini noodles or grated
1/2 cup carrot noodles or grated
1 small beetroot, roasted and sliced
1/2 cup turmeric quinoa
1/4 cup alfalfa
1/2 cup cherry tomatoes, halved
1 red radish, finely sliced
1/4 pink grapefruit
1/2 small avocado, finely sliced
2 tablespoons sauerkraut
1 teaspoon pepitas
1/2 teaspoon sesame seed
few sprigs dill
Cold pressed olive oil and balsamic vinegar
Sea salt and black pepper

Place spinach leaves and kale leaves in the base of bowl or plate.
Top with zucchini and carrot noodles, beetroot, turmeric quinoa, alfalfa, cherry tomatoes, radish, grapefruit.
Arrange avocado over the top of the vegetables, followed by sauerkraut, peptias and sesame seeds and dill.
Drizzle with olive oil and vinegar, season with salt and pepper and serve.

Myer Jurlique Nourish Bowl

orange almond carrot cake

GF : DF : SF : V

2 (340g) organic oranges
1 2/3 cups (200g) coconut sugar
6 eggs
1 carrot, peeled and finely grated
2 1/4 cups (250g) almond meal
1 teaspoon baking powder

Icing ingredients
1 cup greek or vanilla yoghurt
1 orange, peeled and segmented
1/2 cup pomegranate arils
1/4 cup calendula petals

Bring a large pot of water to the boil. Wash oranges and cook in boiling water for 2 hours.
Drain and cool then puree.
Preheat oven to 160C, grease and line a 20cm spring form cake tin with greaseproof paper.
Beat the eggs and sugar until light in colour then stir in orange puree, carrot, almond meal and baking powder.
Pour into the cake tin and bake in the bottom of the oven for 1-1 ¼ hours, until top is golden.
Allow to cool in the tin for 30 minutes then remove from tin.
Top with yoghurt, orange segments, pomegranate arils and calendula petals and serve.

Orange Almond Cake


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