This is one of those cakes that makes people think you are some sort of gourmet cooking goddess – I don't know why really because it's actually super easy to make…. In addition to all that I also make this cake sugar free, I use xylitol instead of sugar (which is a great healthy alternative in case you don't know yet) and so it tastes amazing without making you regret it!

  • 2 large Oranges
  • 3 Eggs
  • 1 cup of Xylitol
  • 3 cups of Almond Meal
  • 1 tbsp of gluten-free Baking Powder
  • 1 large Orange
  • ¾ cup of Xylitol
  1. Preheat the oven to 170 degrees Celsius. Line a round base (22cm) springform cake pan with baking paper
  2. Place all three oranges in a saucepan of cold water. Make sure the oranges are covered by the water, and then bring to boil. Cook for 15 minutes until soft.
  3. Drain the hot water out and then refill the saucepan with cold water – Repeat step two again (this makes them less bitter)
  4. Drain the water and refresh with cold water – so that they aren't too hot to touch
  5. Then coarsely chop TWO of the oranges and remove pips (leave the third orange aside for the syrup later)
  6. Put the chopped oranges into a food processor until smooth
  7. Use an electric mixer to beat the eggs and xylitol until thick and pale – add the almond meal, orange and backing powder and fold together gently, until combined. Pour into prepared pan.
  8. Bake for 1 hour (or until a skewer that is poked into the center of the cake comes out clean)
  9. While you're waiting you can make the orange syrup. Get the orange we set aside earlier and use a zester to remove the rind. Juice the orange.
  10. Put the orange juice and zest into a saucepan with the ¾ cup of Xylitol, over low heat – stir until the syrup thickens.
  11. Spoon the syrup over the cake once its cooled.

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