The texture of this cake is dreamy! So soft and tender, you don’t even need to chew as it literally melts in your mouth.
- 2 whole oranges
- 6 large eggs
- 250 g (8.8 oz) almond flour
- 50 g (1.7 oz) inulin, see above notes
- 1 tbsp baking powder
- tsp Himalayan salt
- 1 vanilla pod, seeds scraped
- Extra inulin powder for dusting
- Place the whole oranges in a pot and cover with water. Bring the pot to the boil and then boil the oranges for 1 hour. Allow the oranges to cool slightly and then cut the oranges in half. Remove as many of the orange seeds as possible and then roughly chop the oranges and place them into a food processor.
- Process the oranges until a smooth puree forms. Preheat your oven on bake at 160C (320F) and line a 20 cm (9inch) springform cake tin with baking paper on the bottom and sides. Using a cake mixer with a whisk attachment, break the eggs into a large bowl and whisk the eggs on high speed for at least 5 minutes or until the eggs are thick and very frothy.
- Add the orange puree, almond meal, insulin, baking powder, salt and vanilla seeds and stir with a spatula to combine. Pour the cake mixture into the lined cake tin and place in the oven and bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool on a wire rack for 10 minutes before turning the cake out to cool completely before dusting with inulin and serving.
A Bridget’s Healthy Kitchen Recipe
Posted by: Kristina / Content / Sydney, Australia