Healthy Whole Orange Almond Cake
Ingredients
- 2 Organic Navel Oranges (~10" in circumference)
- 1 cup Egg Whites (fresh, not cartoned)
- ½ tsp Almond Flavor
- 192g (2 cups) Almond Flour
- 120g (1 cup) Oat Flour
- 192g (1 cup) Granulated Erythritol
- 2 tsp Double-Acting Baking Powder
Instructions
- Wash the oranges thoroughly then pierce all over with a knife. Place the oranges in a large pot and cover with water. Bring this to a full boil, then lower the heat to medium/low-low and cover. Simmer for ~1 hour (oranges should be very soft and tender), drain and let cool slightly. Cut the oranges into quarters, discard all seeds and puree in a blender.
- Preheat the oven to 350 degrees and spray an 8" cake pan with cooking spray.
- In a medium-sized bowl, whisk together the almond flour, oat flour, erythritol and baking powder.
- In a large bowl, add the orange puree, egg whites and almond flavor. Whisk well. Dump the dry ingredients over the wet and fold together. Make sure there are no clumps.
- Pour batter into prepared pan and bake for ~1 hour, or until surface of cake springs back when touched. Cool cake in pan for about 30 minutes, then flip onto a wire cooling rack, leaving pan over top for another 30 minutes. Remove pan and let cool completely. Slice and serve!
Recipe Notes
**After pureeing, the oranges should measure 2 cups (465g)
Nutrition Facts
Healthy Whole Orange Almond Cake
Amount Per Serving (1 slice = 1/10th of recipe)
Calories 210
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 40mg2%
Carbohydrates 19g6%
Fiber 6g25%
Sugar 4g4%
Protein 9g18%
Calcium 60mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.