Blood oranges feel like the forgotten fruit yet they’re the jewels in the citrus world — so tasty, tangy, sweet and rich in vitamin C. They’re wonderful for the skin and offer unique health benefits. The combination of orange and lemon rinds makes this delicious cake especially zingy.
Makes: 1 cake
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Servings
1 cake
Prep time
Cook time
Recipe
Ingredients
- 2 blood oranges (or other variety of sweet orange), tops removed & scored about 3cm deep
- 6 eggs
- 1½ cups xylitol
- 1 tsp vanilla essence
- 1½ cups almond meal
- 3 tsp gluten-free baking powder
- 2 tbsp poppy seeds
- Zest 1 lemon (optional)
- Tiny pinch Celtic sea salt
Method
- Place oranges in saucepan of water and boil for 45 mins.
- Preheat oven to 160°C.
- Place oranges in food processor and puree whole oranges, including skin
- In large mixing bowl, whisk eggs, xylitol and vanilla until light and fluffy.
- Add almond meal and baking powder and stir.
- Add orange puree, poppy seeds and lemon zest to mixture and combine with wooden spoon.
- Spoon mixture into baking tin and bake for 40 mins.
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