07 April, 2012

Orange and almond cake

Despite of being a Jewish recipe this cake is widely and well known in Australia or at least, I should say in Sydney.
Nowadays, when more and more people are effected by some kind of  food allergy, mainly gluten or dairy, there is a strong demand in caf├ęs to have healthy alternatives.  
This cake is a perfect choice: gluten AND dairy free. I changed just a little bit of the original recipe to make it even sugar free.
I have made it a couple of times in the last few weeks and it was always a huge success. It is moist, not too sweet and has a beautiful colour.

2 Navel oranges (it doesn't have seeds)
6 eggs
250g (2 and a half cups) almond meal (from blanched almond)
100g xylitol
50g Natvia (which is mixture of stevia and erythritol)
1 tsp baking powder

Wash oranges and place unpeeled in a pot of boiling water for 2 hours. Don't forget to top up the water as it will evaporate. Change the water after 1 hour. 
Drain the water and allow the oranges to cool. This can be done ahead of time.

Preheat oven to 180°C.
Break 6 eggs into a mixing bowl or blender. Add xylitol and Natvia and blend together.
Chop the two unpeeled oranges in a food processor to achieve a smooth consistency. Add it to the egg mix then blend together. Add the almond meal and baking powder and blend.

Lay baking paper into a  20 cm spring form baking pan.
Pour batter into the pan and bake for 1 hour or until the top is golden brown.

Enjoy :)

As an Easter cake, dusted with icing Xylitol
If you bake it as mini muffins, you'll have approx. 40 muffins.
Variations for wellbeing
Dairy intolerance: enjoy as is.
Gluten intolerance: enjoy as is.
Paleo: enjoy as is.

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