Happy Mother’s Day to all the mums out there <3 I hope everyone’s kids spoilt them with fancy breakfasts and pretty presents. Our mum’s present is still on it’s way from the States #poorplanning I don’t know how this happened, we had all of April to get it but somehow we only got down to it two weeks ago! Hopefully it gets here soon!
So, gluten free low carb spiced orange almond cake- yup that’s a mouthful! My mum has been following the banting diet for a few months (I prefer not to give my personal opinion on this diet.. It’s a touchy topic for health professionals) However, it works for her and she is happy, so I support her but try to help her stay away from things which I believe are not good for her in the quantities that her diet recommends.
When I made this cake the first tine I had just used orange zest and orange flavoring. The orange essence will just give the cake a ‘healthy citrus-y taste’ but non of the vitamin C. It’s getting colder these days and flu season is coming so I decided I wanted to add the whole fruit in, not just a few grams of zest. The orange paste very easy to make and you can use it in other recipes too. I had some orange paste on toast with honey and cinnamon and later added a teaspoon of it to my tea to give it a nice fresh kick.
Orange paste: cut 2 washed ORGANIC oranges into quarters and place them in a small pan with a lid, add a few teaspoons of water. Simmer the oranges until tender (about 20-30 minutes). Let the oranges cool and blend them in a food processor until a paste forms. A few small chunks of rind are okay but they will be bitter, so if you don’t want that make sure the paste is completely smooth. I kept my paste slightly chunky.
- 1½ cup almond flour (sifted)
- 4 eggs (separated)
- 6 Tbs xylitol
- 1 Tbs castor sugar
- ⅓ cup orange paste*
- ½ tsp orange essence
- ½ tsp ground cardamom
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 1 tsp baking powder
- pinch salt
- Heat the oven to 180 degrees Celsius.
- Spray a 9'' cake tin with non-stick baking spray and lightly flour it. Alternatively, you could line the cake tin with baking paper.
- Separate the eggs in two different bowls.
- To the egg yolks, add xylitol, orange paste and orange essence. Cream it together until the yolks are light and thick.
- Fold in the sifted almond flour, baking powder and spices.
- Add the pinch of salt to the egg whites. Whisk until the egg whites are fluffy but not stiff yet.
- Add the castor sugar to the egg whites and whisk until thick and stiff.
- Gently fold in the egg whites to the almond mixture with a rubber spatula, adding only ¼ of the egg whites at a time.
- Pour into the cake pan and bake for around 27-30 minutes.
- Let the cake cool completely in the tin. Then remove carefully and place it onto a serving plate and dust with icing sugar. Try not to move the cake around too much to avoid breakage.
This cake is a high fat-low carb cake. The fats are mostly good fats from almonds. Almonds are one of the most healthiest foods. They are high in monosaturated fats. They are shown to reduce LDL (bad cholesterol) levels and maintain HDL levels (good cholesterol). Thus reducing the risk of developing cardiovascular disease. Almonds are considered to be the best brain food because they contain riboflavin and L-carnitine, two key nutrients capable of positively affecting neurological activity and preventing cognitive decline. This is why you may have heard that eating a serving of activated almonds every morning will keep your memory sharp. Almonds are a good source of vitamin E and other anti-oxidants so they are good for keeping your skin healthy and even reducing signs of ageing!