Orange Cake
By Jeroen Creemers, 21-09-2016
The Smarter Difference™
30% less calories and half the carbs of regular cake
Simple. gluten-free, and no sugar! It's also very low in fat. This very low carb cake is wonderful for an afternoon treat, or as a pudding, with some whipped cream or ice cream, perhaps flavoured with some orange oil or zest. The almonds add protein which makes it ideal for a work lunch box, to get you through that afternoon slump in a healthy way.- Prep Time: 60min
- Cook time: 45min
- Total Cook time: 105min
- Skill level: Easy
Free From: Gl, Su, Wh, Ye, So, dairy
Tags: Diabetic,
Lifestyle: Vegetarian, Diary Free, Low Carb, Paleo, Ketogenic, LHFC,
Nutrition facts
- 59g calories
- 2g carbs
- 3g fat
- 4g protein
Recipe Difference:
Beneficial Nutrition: High Protein with the main benefit High Protein
Allergens: egg
Ingredients
- 2 Large Oranges
- 150g Sukrin Almond Flour
- 100g Ground Almonds
- 200g Sukrin:1
- 6 Eggs
- 1tsp g/f Baking Powder
Instructions
- First you will need to cover your oranges in boiling water and simmer for one hour, until they feel soft. Allow to cool, then whizz with a stick blender or food processor to make a puree.
- Whisk the eggs, and fold everything else in. Pour into a lined cake tin 24cm in diameter, and bake for around 45 minutes until a cocktail stick inserted comes out clean.
- Cool in the tin for 30 mins before removing to a cooling rack.