Orange and Almond Cake

This Orange and Almond Cake recipe is a family favourite. 🧡 There is something so wonderful about the aromatic scent of oranges that just makes us happy.

There are a few things to keep in mind when baking this recipe. The first thing is that we are using whole oranges and prefer to use naval oranges. It’s not recommended that you just use orange juice for this recipe as you will need to be boiling your oranges for 45 minutes.

We boil the oranges to remove the bitterness from the pith which is that stringy white stuff. After that is done, we can use the whole orange, skin and all! This beautiful cake is gluten free and dairy free too! Anyway, enough about all of that lets get to baking!

Ingredients

2 Naval Oranges
2 2/3 cups Almond Meal
4 Scoops Tasteless Protein
11/2 tsp Baking Powder
1 1/3 cups Monk Fruit Sweetener
4 eggs
Optional: Sugar free maple syrup to drizzle on top

Method

Place oranges into a pot and bring them to the boil. Once at the boil, keep them there for 15 minutes and then drain the water. Repeat this process three times in total.

Rince the oranges and allow them to cool.

Cut the oranges into 1 cm slices being sure to remove any seeds (there shouldn’t be any or many in naval oranges)

Preheat the oven to 160 degrees C and line a 23cm round cake tin with baking paper in preparation for the cake batter.

Place your cut up oranges into your food processor and blend until you reach a jam like consistency.

To the food processor add the Almond Meal, Eggs, Tasteless Protein, baking powder and Monk fruit sweetener and mix until you are happy that this mixture is beautifully smooth.

Pour the cake batter into your prepared cake tin

(Optional Step top with dried orange slices)

Bake in the oven for about an hour or until a skewer inserted into the cake comes out clean.

Remove from oven and allow to cool in the tin. Once cooled remove cake from the tin and place onto serving dish.

Drizzle the top of the cake with sugar free maple syrup.