This cake is a classic that has been around for many years. Celiacs and those with a gluten free intolerance would be very familiar with this cake as it used to be (and still often is) one of the only gluten free cakes that was available to purchase in coffee shops, cafes and restaurants. This recipe goes one step further and removes any added sugars making this the ideal cake for anyone following a low carb or Keto way of life.
I love the simplicity of this cake. The orange, vanilla and almond flavors go together so well. It is also a really easy recipe to make.
Low Carb Orange and Almond Cake
- 2 oranges- boiled for 1 hour or thawed frozen boiled oranges
- 2 1/2 cups /250 gms almond meal/almond flour
- 2 Tbspns Stevia Organic (a mix of stevia and erythritol) or alternative sweetener to taste
- 1 tspn baking powder
- 1 tspn organic vanilla extract
- 6 eggs
Preheat the oven to 155 C/310 F fan forced.
- Puree the oranges skin and all until smooth and set aside.
- Whisk the eggs on high for around 6 minutes till light and fluffy.
- Mix all of the dry ingredients to ensure they are well combined, particularly the baking powder.
- Add orange puree, vanilla essence and dry ingredients to the eggs.
- Mix together gently with a spatula until ingredients have combined taking care not to over mix. Pour into a lined and prepared large 9 inch (large) round baking pan.
- Bake for approximately 40-45 minutes or until cooked in the centre of cake.
Allow the cake to cool for 10 minutes in the pan.
You can serve the cake as it is or you can add a Citrus Syrup whilst cooling in the pan.
Citrus Syrup Topping
Add 1 Tbspn Stevia Organic or 2 Tbspns Swerve Confectioners sugar (or an alternative confectioners sweetener) to the juice of 1 lemon. Add the juice of an extra lemon if you would like this a little more tart or reduce to 1/2 a lemon to make it less tart. Mix lemon and sweetener together until combined. Poke holes with a skewer all over the top of the cake when still hot in pan. Spoon the syrup over the cake while still warm. Allow the cake to cool in the pan before serving.
Whether you added the syrup or not, this cake tastes delicious served with whipped cream, mascarpone or Greek yogurt.
You can make up some additional syrup which can be poured onto individual servings of cake, to individuals own taste.
Adding whole boiled pureed oranges does not impart any bitterness at all to this cake. The whole oranges are pureed so there is no evidence at all of skin or pips.
Note that I tend to minimize the amount of sweetener I use in my recipes to reduce my sweet tooth, so you may wish to increase the amount to your taste, particularly in the actual cake recipe and especially if you don’t add syrup to the cake at the end. Taste the batter after you have mixed it and it will give you an idea of whether it will be sweet enough for you.
You may need to top up the water when boiling the oranges so the pan doesn’t go dry.
This recipe is ideal for freezing.