Ingredients

The following ingredients have 12 Servings
  • 250 g / 2 1/2 cups almond flour (to my UK readers - ground almonds are fine here)
  • 2 oranges (unwaxed, washed)
  • 5 eggs (separated)
  • 1 tsp baking powder
  • 2 tsp orange extract
  • 1 tsp vanilla bean powder
  • seeds of 6 cardamom pods (crushed)
  • 16 drops liquid stevia (equivalent to 3 tsp sweetener)
  • handful flaked almonds (to decorate)

Instruction

  • Preheat your oven to 180 Celsius/ 350 Fahrenheit.
  • Line a rectangular bread baking tin with baking paper or use a well-greased silicone baking tin.
  • Put the oranges into a pot filled with cold water and cover with a lid. Bring to the boil, then simmer for at least 1 hour. Make sure the oranges are always submerged. This removes the bitterness.
  • Drain the water and let the oranges cool down.
  • Cut the oranges in half and remove any seeds, then puree in a food processor or with a stick blender.
  • Separate the eggs and whisk the egg whites until stiff peaks form. This will make the cake lighter in texture.
  • Add all ingredients except the egg whites to the orange pulp and mix. Lastly, fold in the egg whites until well-combined.
  • Make sure you test your batter for sweetness and adjust to taste.
  • Pour the batter into your cake tin and sprinkle flaked almonds on top.
  • Bake for 50 minutes or until a knife inserted comes out clean.