Citrus Almond Cake

Citrus Almond Cake

Light, moist and packed with the zesty goodness of whole oranges - peel and all! This cake is gluten-free*, dairy-free and refined sugar free so caters to many diets.

Ingredients

*Make sure all ingredients are gluten-free 

Method 

  1. Place 2 whole oranges in a medium sized saucepan. 
  2. Cover with water and bring to the boil then simmer for 2 hours (turn oranges and top up the water every now and then). 
  3. Once cooked, drain and allow to cool before chopping roughly (leaving skin on but removing the seeds).
  4. Preheat oven to 190°c and line a 20cm round spring- form cake tin with baking paper.
  5. Place the cooled and chopped oranges, eggs, honey and vanilla in a food processor and blend until well combined. 
  6. Add the almond flour, baking powder and Baking Mix and blend until smooth.
  7. Pour the cake mixture into the prepared tin and cook in the middle of the oven for 50 minutes to 1 hour. 
  8. Insert a skewer into the centre of the cake to check that it is cooked (skewer comes out clean when cake is cooked).
  9. Place the Marmalade Preserve and orange juice in a small saucepan on a medium heat. Cook for 5 minutes stirring until well combined. Once the cake is removed from the oven (while hot and still in the cake tin) pour half of the syrup over the top allowing it to absorb into the cake. Once the syrup has been absorbed remove the cake from the tin and allow to cool properly. Save the other half of the syrup to serve with the cake. 

Serving Suggestion 

Serve with a dollop of Greek yoghurt (or coconut yoghurt if dairy free) and a drizzle of citrus syrup.

Nutritional Information

Average Quantity per Serve

Energy 673KJ (161Cal)
Protein 4.6g
Fat, Total 7.3g
- Saturated 0.9g
Carbohydrate 18.8g
- Sugars 13.4g
Dietary Fibre 1.5g
Sodium 61mg

 

 
 
 
 
 

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