Hola !
Today, I'm super excited to share my first successful healthy bake: A flourless orange cake!
This cake is so wholesome and full of natural, non - processed ingredients. It has a moist texture, a nutty crumb and a refreshing zesty aftertaste that leaves the tip of your tongue longing for more!
Today, I'm super excited to share my first successful healthy bake: A flourless orange cake!
This cake is so wholesome and full of natural, non - processed ingredients. It has a moist texture, a nutty crumb and a refreshing zesty aftertaste that leaves the tip of your tongue longing for more!
I get this thrill when I manage to whip up something that wont erode your teeth from an overdose of sugar or make you clutch at your lovehandles at every bite (lol).
Like a zucchini or carrot cake, this one remains so moist because of the whole oranges that are boiled, blended and added to the mixture. The whole fruit also ensures that you get full flavour throughout the whole cake.
This humble little cake makes a lovely dessert that leaves those cravings satisfied without you feeling heavy or sluggish. A perfect way to start off your weekend, paired with a cup of tea and a good book.
Like a zucchini or carrot cake, this one remains so moist because of the whole oranges that are boiled, blended and added to the mixture. The whole fruit also ensures that you get full flavour throughout the whole cake.
This humble little cake makes a lovely dessert that leaves those cravings satisfied without you feeling heavy or sluggish. A perfect way to start off your weekend, paired with a cup of tea and a good book.
FLOURLESS ORANGE CAKE
Steps:
1. Scrub the oranges and leaving them whole, bring a pot of water (enough to fit two oranges) to a boil and place oranges inside, turning the heat down to a simmer until the orange skin is easily permeable with a knife. (You should still be able to scoop the fruit out without it falling to bits.
2. Slice the oranges into quarters and let them chill out for a while.
3. Blitz your almonds until you get a flour - like consistency. (Make sure not to hold down the food processor because you'll end up with almond butter! ) Set aside.
4. Separate the whites from the yolks, whipping them to a stiff peak in a separate bowl. Set aside.
5. Place cooled orange pieces into a food processor and blend until you get a really smooth paste. Next, add the yolks, rice malt syrup and almond meal / flour and blend until the ingredients are thoroughly incorporated.
6. Transfer the batter in the food processor to a larger bowl and in 1/4, carefully fold in the egg whites, making sure not to knock out too much air. You should aim at ensuring you can still see flecks of egg white through the mixture.
7. With the oven set at 180 degrees C, line your baking pan of choice (you can even make cupcakes / muffins if you like) and portion out the mixture, leveling it out with the back of a spoon.
8. Bake for 25 -30 minutes or until golden brown.
9. For the topping, simply whip the cream cheese with a whisk, adding the optional lemon juice and agave nectar and set aside until your cake has cooled.
10. Toast coconut, ice the cooled cake, sprinkle coconut, portion, serve, enjoy !
1. Scrub the oranges and leaving them whole, bring a pot of water (enough to fit two oranges) to a boil and place oranges inside, turning the heat down to a simmer until the orange skin is easily permeable with a knife. (You should still be able to scoop the fruit out without it falling to bits.
2. Slice the oranges into quarters and let them chill out for a while.
3. Blitz your almonds until you get a flour - like consistency. (Make sure not to hold down the food processor because you'll end up with almond butter! ) Set aside.
4. Separate the whites from the yolks, whipping them to a stiff peak in a separate bowl. Set aside.
5. Place cooled orange pieces into a food processor and blend until you get a really smooth paste. Next, add the yolks, rice malt syrup and almond meal / flour and blend until the ingredients are thoroughly incorporated.
6. Transfer the batter in the food processor to a larger bowl and in 1/4, carefully fold in the egg whites, making sure not to knock out too much air. You should aim at ensuring you can still see flecks of egg white through the mixture.
7. With the oven set at 180 degrees C, line your baking pan of choice (you can even make cupcakes / muffins if you like) and portion out the mixture, leveling it out with the back of a spoon.
8. Bake for 25 -30 minutes or until golden brown.
9. For the topping, simply whip the cream cheese with a whisk, adding the optional lemon juice and agave nectar and set aside until your cake has cooled.
10. Toast coconut, ice the cooled cake, sprinkle coconut, portion, serve, enjoy !
Keep on livin' ,