Orange & Almond Teacake
Orange & Almond Teacake
This orange cake is deliciously moist and full of orange zest. Boiling the oranges whole removes the bitterness of the pith, which is essential to the finished cake. Refined sugar has been replaced with granulated erythritol for this recipe, but feel free to experiment with other sugar substitutes.
Servings
1
Prep time
Cook time
Recipe
Gluten Free, Vegetarian
Ingredients
- 2 navel oranges
- 6 eggs
- 1¼ cup erythritol
- 2½ cups almond meal
- 1 tsp baking powder
- 3-4 tbsp flaked almonds
- 2 tbsp marmalade, for glazing
Method
- Place the oranges in a large pot of boiling water and boil for 2 hours, adding more water if required to ensure oranges are fully covered. Once soft, remove the oranges from the water and set aside to cool.
- Preheat the oven to 160°C. Grease and line the base and sides of a 22cm springform pan with baking paper.
- Roughly chop the oranges and place in a food processor or blender and process until smooth.
- Add the eggs, erythritol, almond meal and baking powder and process until just combined. Pour the cake batter into the lined tin.
- Sprinkle the flaked almonds on top and cook for 1 hour, or until skewer comes out clean.
- Glaze with the orange marmalade to serve.
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