Vegan, Gluten Free and Dairy Free
Adapted from Stephanie Alexander
Not Suitable for a PKU diet
Total Protein Count: 99 g Protein
12 Serves = 8.25 g Protein per serve
As a gluten and lactose free cake, this is the easiest cake to make that most everyone will love. A bit of warning, this is not suitable for a PKU diet as it is made with eggs and almond meal. It is also full of sugar to balance the oranges (you can use coconut sugar if you prefer over refined sugar). However, if you need a super easy cake, then this is the one. Every time I make it, people ask me for the recipe so I decided to add it to the blog. It’s not mine, by the way. I got it from Stephanie Alexander.
What I love most about this cake is that you boil then blend the whole orange; skin and all. It makes for a truly moist cake. You don’t really need to garnish it or serve it with cream because it is so moist (unless you want to). I usually sprinkle a little powdered sugar over it to make it pretty.
2 large blood (or naval) oranges, washed
6 eggs, beaten (39 g Protein)
250 g / 9 oz ground almonds (60 g Protein)
200 g / 7 oz sugar (white or coconut)
1 tsp baking powder
Place oranges in a large pot and cover with water to half the height of the orange and bring to a boil.
Boil oranges for 2 hours. (Occasionally adding more water to avoid burning.)
Remove the oranges and allow to cool on a cutting board. Then cut open, remove pips and chop roughly, including the rind.
Preheat oven to 190 degrees C / 374 F and butter and flour a 24 cm / 9 in spring form tin.
Blend oranges and eggs thoroughly in a food processor or handheld processor. Mix in ground almonds, sugar and baking powder in a large bowl, then add the orange mixture and combine.
Pour batter into prepared tin and bake for 45-1 hour. The cake should be moist, but if the cake is still very wet, cook a little longer.
Cool in the tin before removing.
– This recipe is easily used for cupcakes as well. Cook for 20-40 minutes.