A moist gluten free dessert cake which is delicious served on its own or with a spoonful of yogurt. Using xylitol helps keep the sugar content low and the addition of ground almonds boosts the protein content to help stabilise blood sugar levels. I love use baobab powder to cakes – this gives the cake a fabulous zingy flavour and a great way to boost vitamin C levels. This will keep well in the fridge for 3-4 days and can be frozen for up to 3 months.
Difficulty – Moderate
Time – 15 minutes preparation, 40 minutes cooking
Makes 1 loaf cake, serves 12
What’s good about it?
Baobab is a fabulous superfood to add to cakes, cookies and bars. Packed with antioxidants particularly vitamin C it is perfect for boosting immune health. Rich in soluble fibre too it can be helpful for digestive health and tackling constipation.
- Preheat the oven to 160C/Gas 3. Grease and line a 20cm / 8 inch spring form cake tin with parchment paper.
- Place the butter or coconut oil in a food processor with the xylitol and beat until light and creamy.
- Gradually beat in the eggs and vanilla extract, orange juice and zest. Slowly add the remaining ingredients and combine.
- Spoon the batter into the cake tin. Bake for 40-50 minutes until the cake is golden and when a skewer is inserted into the centre it comes out clean.
- Leave the cake to cool in the tin for 10 minutes then turn out
- To make the syrup, place the juice and xylitol in a small saucepan and simmer gently to dissolve the xylitol, about 3 minutes.
- Prick the cake all over with a skewer, then pour over the syrup.
- Cut to serve and accompany with yogurt if wished
Did You Know?
You could switch the orange for lemon in this recipe for a lemon polenta cake instead.
200 g butter or coconut oil
1tbsp vanilla extract
2tbsp baobab powder
3 large eggs
zest of 1 orange
1tbsp orange juice
200g ground almonds
100g fine polenta
1 tsp baking powder
Juice of 2 oranges