I was in the mood for cake, but I fancied something a bit different to what I usually bake, and I came across this recipe. The cake itself was easy to make, the only time consuming part was waiting for the oranges to cook and cool. This was a very moist cake with a good texture, and wasn’t too sweet, the almonds on top added a nice crunch. I would make this cake again but maybe next time experiment with different flavours, or add a drizzle on top instead of almonds. Try this and enjoy!
Prep time: 1 hour | Cook time: 1 hour | Servings: 12
Nutrition per slice: Calories 172 | Carbs 5.9g | Net Carbs 3.5g | Protein 7.2g | Fat 12.9g | Saturated Fat 1.5g | Fibre 2.7g
- 250 g / 2 ½ cups almond flour
- 2 oranges, washed
- 5 eggs, separated
- 1 tsp baking powder
- 2 tsp orange extract
- 1 tsp vanilla bean powder
- 6 cardamom pod seeds, crushed (I didn’t add these, as I don’t like the flavour)
- 16 drops liquid stevia / equivalent to 3 tsp sweetener
- handful flaked almonds to decorate
- Preheat the oven to 180 C/ 350 F. Line a cake tin with grease-proof paper.
- Fill a pan with water, place inside the oranges and cover with a lid. Bring to the boil, and simmer for at least an hour. Ensure the oranges are always submerged, this removes any bitterness.
- After an hour has passed, drain the water and leave the oranges too cool.
- Once cooled, slice the oranges in half and remove any seeds. Then puree in a food processor or with a stick blender.
- Separate the eggs. Whisk the egg whites until stiff peaks form. This will make the cake lighter in texture.
- To the orange pulp, add all the ingredients, minus the egg whites and mix.
- Next, fold in the egg whites until well-combined.
- Taste your batter, and adjust the sweetness if needed.
- Pour the batter into the prepared tin, and sprinkle the flaked almonds on top.
- Bake for around 50 minutes, or until a knife inserted comes out clean.
- Once baked, allow the cake to cool.
- Serve & enjoy!!