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07 June 2017

RECIPE: Whole Orange Cake (lower carb version)

My friend Tracy, has an orange tree in her back garden. She’s had a bumper crop this year and has been giving me bags of home-grown oranges.

We love making the Whole Orange Cake (yes, the whole orange, skin and all). It’s very quick to make and the kids love it.











Last night, I thought I’d try making a lower carb/sugar version of the cake - and to see if it was still delicious. And it is… or should I say was. The almond meal is a lower carb option than flour but absolutely delicious.

1 large whole orange (cut into quarters)
200g butter
100g sugar
3 eggs
150g almond meal
150g self-raising flour
1 tbsp baking powder

Pre-heat the oven to 180C and grease your preferred cake tin. A round spring form tin is fine, but a bundt tin gives a nice effect when drizzling icing at the end.

Begin by blitzing together the orange and the butter. Do this in the food processor until the the orange is the consistency of soup (no chunks).

Add the remainder of the ingredients and mix until everything is well combined.

Pour into the tin and bake for 30-40 minutes. The cake is ready when it springs back slightly and a skewer inserted into the centre comes out clean.

Allow the cake to cool before sprinkling with icing sugar or drizzling with a little bit of lemon icing. Lemon cream cheese frosting is delicious on the whole orange cake too.


2 comments:

  1. How do you convert g (grams?) to cups?

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  2. I live in the United States. You are the first person I have been able to actually know you are from Australia. I would like to know the same the same thing as the person above asked.I don't know your way of measurements. Just decided though that I could probably ask Google. Ruth

    ReplyDelete

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