Orange & Almond Cake
Updated: Apr 7
Gluten & Wheat Free, Refined Sugar Free, Lactose Free
175g Honey (or Maple Syrup)
4 large Organic Eggs, separated
1 tsp Baking Powder
½ tsp Himalayan Salt
1tsp Vanilla Extract
½ tsp Cream of Tartar
Zest of 2 large Oranges
2 tblsp Honey
2 tblsp freshly squeezed Orange Juice Method Preheat fan forced oven to 170°C. Grease a 20cm round springform cake tin and line the bottom with baking paper.
Mix the Red Tractor Almond Flour Blend, honey, egg yolks, baking powder, salt, vanilla and orange zest, in a large bowl until well combined.
In a separate bowl, whisk the egg whites. Whisk until frothy and then add the cream of tartar. Continue whisking until it forms stiff peaks.
Gently fold half the egg white into the almond batter. Then fold in the remaining egg white but try not to over mix, as the egg white helps to keep the cake lovely and light.
Pour the mix into the prepared tin and pop it into the oven for 20 -25 minutes or until its cooked in the middle.
While the cake is cooking, place the orange juice and the honey into a small pan and heat until it reduces to make a thick syrup. When the cake is cooked brush the syrup over the top of the cake when it comes out of the oven.
Alternatively you can make a drizzle by heating to combine the orange juice and honey but not reducing it as much, then once the cake is cooked pierce the top of the cake several times with a skewer, then drizzle the mix over and it will soak in.
Store the cake in an airtight container in the pantry or fridge for up to a week, or in the freeze for a month.
Recipe by My Foodie Coach