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!
2 whole oranges
300g almond meal
100g coconut syrup
1 tsp baking soda
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.