This classic gluten free cake is wonderfully moist thanks to the addition of whole oranges which are boiled until really soft. Delicious served on its own or topped with yogurt – it is a perfect tea time treat.
Makes 1 cake / serves 10
Preparation time: 15 minutes
Cooking time: 1 hour 50 minutes
What’s Good About It?
In addition to healthy fats and vitamin E, a quarter-cup of almonds contains almost a quarter of your daily magnesium requirements. Vitamin E is a powerful antioxidant making it important for protecting our cells from damage. Using Almonds in this recipe is a great way to addition plenty of fibre and protein too.
- Grease and line a 20cm / 8 inch cake tin.
- Preheat the oven to 180C, Gas mark 4.
- Wash the oranges and boil them whole (peel and all) for 1 hour, or until soft. Drain the oranges and roughly chop, discarding the pips.
- Place the oranges in a food processor and blend until smooth. Add the eggs, vanilla, xylitol, almond flour, salt and baking powder until well blended. Pour the batter into the prepared cake tin.
- Bake in the oven 45-50 minutes, until a toothpick stuck in the centre comes out clean. About half way through cooking you may need to place some kitchen foil over the top to stop it going too brown.
- Cool for 10 minutes before removing from the tin. Then place on a wire rack to cool completely.
Did You Know?
If you don’t have almond flour use ground almonds – I like to process them really fine first before using.
Makes 1 cake / Serves 10
2 large oranges
1tsp vanilla extract
125g Xylitol or coconut sugar
250g almond flour (or finely ground almonds) (you can also use a combination of ground almonds and gluten free flour)
½ tsp. sea salt
1 tsp. baking powder