Flourless Orange and Almond Cake

So – Stephanie Alexander’s flourless orange and almond cake is a classic. At least in my neck of the woods. It’s perfect – citrusy, sweet, not too heavy – just AMAZING. And the other day I just WANTED one! So I decided to adapt it a little – and it turned out – I have to say – perfectly. Still moist, very firm, and such a good one for the kids’ lunchboxes too!… Delicious with a little paleo cream! And with all the eggs and almond meal, it’s packed with protein so will keep you fuller for longer – always a good thing!

Orange and Almond Cake (1)

 

Ingredients

2 whole oranges

300g almond meal

6 eggs

100g coconut syrup

1 tsp baking soda

 

Method

Cover the oranges in water in a saucepan and boil for about 2 hours. Keep topping up when necessary and go and relax, check your emails etc… in the meantime.

Preheat the oven to 180 degrees Celsius and line the bottom of a 24cm springform pan with baking paper.

Lightly beat the eggs.

Blend the eggs and oranges (quarter them first) thoroughly in a food processor.

Add the rest of the ingredients to the food processor, again blending thoroughly.

Pour mixture into the lined tin and bake for roughly an hour.

Enjoy! – x.

 

2 Responses to “Flourless Orange and Almond Cake”

  1. Juliana says:

    Hi. New to your blog. This recipe seems so easy and delicious! One question- did you take the skin out of the oranges before you boil them? If not, did you process the oranges with the skin on with the eggs? Thanks!

    • Carmen says:

      Hi Juliana, no leave the skin on the whole time!! That’s why they take so long to boil… the skin needs to be nice and soft, and it all goes in the processor (maybe chopped in half) =)

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