• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

This moist and moreish orange almond breakfast cake is made with whole oranges – skins and all. It is low carb, gluten free and sweetened with stevia.
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Course
Breakfast, Dessert
Cuisine
British
Servings
12
Calories
172 kcal

INGREDIENTS

1x
2x
3x
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250 g / 2 1/2 cups almond flour to my UK readers – ground almonds are fine here
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2 oranges unwaxed, washed
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1 tsp baking powder
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2 tsp orange extract
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1 tsp vanilla bean powder
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seeds of 6 cardamom pods crushed
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16 drops liquid stevia equivalent to 3 tsp sweetener
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INSTRUCTIONS

Preheat your oven to 180 Celsius/ 350 Fahrenheit.
Line a rectangular bread baking tin with baking paper or use a well-greased silicone baking tin.
Put the oranges into a pot filled with cold water and cover with a lid. Bring to the boil, then simmer for at least 1 hour. Make sure the oranges are always submerged. This removes the bitterness.
Drain the water and let the oranges cool down.
Cut the oranges in half and remove any seeds, then puree in a food processor or with a stick blender.
Add all ingredients except the egg whites to the orange pulp and mix. Lastly, fold in the egg whites until well-combined.
Make sure you test your batter for sweetness and adjust to taste.
Pour the batter into your cake tin and sprinkle flaked almonds on top.
Bake for 50 minutes or until a knife inserted comes out clean.
VIDEO
Net carbs: 3.5g per slice (assuming 12 slices).
Oranges with thin skins work best for this recipe.
My oranges were around 10 cm in diameter.
NUTRITION
Calories: 172kcal
Protein: 7.2g
Fat: 12.9g
Potassium: 64mg
Fiber: 2.7g
Sugar: -10.1g