Keto Orange and Almond Cake
Keto Orange and Almond Cake
Keto Orange and Almond Cake recipeGluten free, dairy free, low carb, naturally low sugar and flourlessMakes 1 medium cake or 12 cupcakes
Servings 12 portions
Ingredients
Main cake
- 3 cups organic almond flour or mill your own flour from whole almonds
- 3 large whole organic oranges
- 3 medium organic free range eggs
- .5 cup cold pressed organic coconut oil or organic grass fed butter
- 4 tbsp orange juice freshly squeezed
- 1 tbsp sweet orange essence (food grade) I used DoTERRA
- 1.5 tsp Gluten free organic baking powder I used Doves
- 1.5 tsp almond essence
- 1 tbsp ground cinnamon
Cake topping
- 2 tbsp flaked almonds
- 1 tbsp ground coconut
Instructions
- Preparation (1 hour hour or more before):
Quarter 2 oranges and simmer with skins on in 2 cups of water for 40 minutes, or until soft. Allow to cool. Keeping 1/2 cup of orange water.
Squeeze juice from orange number 3 and leave aside.Cake Directions:
Preheat the oven to 160°C (320 °F).
Grease your 19 cm (8 inch) cake tin with tallow and line with baking paper, unless using silicone cake mould or cupcake moulds.
Warm coconut oil or butter to soften and mix into almond flour, cinnamon and baking powder.
Add eggs, one by one folding into the mix.
Next whizz the 2 softened orange pieces with 1/2 cup orange water and freshly squeezed orange juice in blender for 3 minutes until it forms a smooth puree.
Fold the the orange puree into the mix a couple of tablespoons at a time.
Next add in the remaining ingredients and mix together gently.
Pour the mixture into your tin or cupcake moulds and bake on 160°C for 45 minutes or cupcakes for 35 minutes. The cake/s should be a golden colour but not brown. Test with a skewer towards the end of the bake, you are looking for a clean skewer, sticky mix indicates uncooked centre. If still wet bake for an extra 5-10 minutes. Leave to cool for 5 minutes then turn cake/s out onto a wire rack. Then leave to cool completely before topping with icing.
Topping Toast flaked almonds in the oven until golden. Then sprinkle over the top of the cake. Sprinkle with ground coconut.
Serve with coconut yoghurt scoops or clotted cream. Enjoy!
Notes
Made with whole oranges, simmered until softened, and then blended, whole ground almonds. This flourless moist cake is bursting with vibrant citrus flavour, making it perfect for a special occasion or treat. This is a low carb keto cake, which can be adapted to be sweetened further to suit your tastes, using raw honey. It would be lovely to see how your cake turns out! If you share yours on Instagram, tag me @leafiehealth and #leafiehealth, so I can see your version of this cake and say hello 🙂 PS If you liked this recipe, please forward it to your family and friends, share it on Facebook, or post it to Instagram. Sign up to receive to Leafie recipe emails here too!
