This orange almond cake is a dairy free cake with whole boiled oranges used in place of butter. They give moisture to the cake texture along with the orange flavour. A great gluten free option too!
This is very similar to my dairy free lemon cake with the oranges being boiled first but yields for a lovely moist cake. Easy to make, easier to eat! Make sure that the oranges are organic as the whole orange, skin included it used. The pips do need to be removed though.
Making an Orange Almond Cake
The oranges need to be boiled for at least an hour until they are soft enough to blend. Before you blend them, you need to cut them into quarters to remove the pips.
Ideally, a Valencia are a great orange to use as they are full of flavour, bright in colour. Although oranges are not in the top low carb fruits, you only eat a small amount of them in this cake.
I've also made this orange almond cake in the blender. After blending the boiled oranges, I threw the remaining ingredients in, blitzed and then baked. It worked out fine and saved on the washing up!
Orange Almond Cake
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Ingredients
- 2 medium oranges
- 4 medium eggs separated
- 1 cup monkfruit sweetener
- 2 cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Place the oranges in a saucepan of water, ensuring that they are covered. Bring to the boil and simmer for 1 ½ to 2 hours. They should be soft enough for a fork to go through them.
- Remove the oranges and cool slightly.
- Place the oranges into a food processor and blend into a paste with no lumps.
- Preheat the oven to 170C/325F degrees.
- Add the almond flour, monk fruit sweetener, salt, baking soda and egg yolks.
- Whisk the egg white into soft peaks and gently fold into the orange batter.
- Place the cake batter into a greased spring form cake pan (I used an 8 inch one)
- Bake for 1 hour until firm.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
