✓Low-carb ✓Gluten-free ✓Grain-free ✓Low Sugar ✓Dairy-free
This delicious sponge is light, moist and very tasty. It has a nice golden crust and cuts pretty well too. It is excellent recipe as a base for that special occasion cake without compromising your dietary standards. Here it is plain, but it could be made in two sandwich tins and have a cream cheese filling, or have melted chocolate coating it. You decide…
Recipe, Orange & Almond Cake (12 servings)
3 organic whole oranges
300g organic ground almond
5 medium eggs
half a teaspoon of vanilla essence
1 third of a teaspoon sodium bicarbonate (bicarbonate of soda)
2 thirds of a teaspoon tartaric acid (cream of tartar)
Prepare a 6.5 – 8 inch diameter tin by greasing with butter (or coconut oil for dairy-free) on the base and sides. I used a 6.5 diameter tin, which makes for a higher domed cake, but a shallower one would be fine too. Preheat the oven to 170°C.
Clean the oranges and place them in a sauce pan, and cover them in water. Bring to the boil and cover with a lid. Simmer for about 30 minutes. Drain and cool in cold water for a few minutes, then cut the oranges up to cool further on a chopping board, removing any pips you find as they will be bitter.
One the oranges are cool enough, place them in a food processor and blitz to a mush. Mix the eggs, sugar and vanilla in a separate bowl or jug along with the raising agents, and add this to the oranges, blitzing again for a few seconds to combine, then add the almonds, and again mix well.
Pour mixture into the cake tin and place in the preheated oven for about an hour, or until it is coming away at the sides of the tin and springs back in the middle when gently pressed. Leave in the tin for half an hour then remove and allow to cool fully.
We serve this cake with creme fraiche or double cream usually, but we recently tried it with a tablespoon of Limoncello liqueur, and it was rather good!
Macronutrients per slice (1/12th cake):
P: 8g C: 12g F: 15g