Orange & Almond Teacake

Orange & Almond Teacake

Orange & Almond Teacake

By: Lisa Holmen

This orange cake is deliciously moist and full of orange zest. Boiling the oranges whole removes the bitterness of the pith, which is essential to the finished cake. Refined sugar has been replaced with granulated erythritol for this recipe, but feel free to experiment with other sugar substitutes.


Servings

1

Prep time

Cook time

Recipe

Gluten Free, Vegetarian


Ingredients

  • 2 navel oranges
  • 6 eggs
  • 1¼ cup erythritol
  • 2½ cups almond meal
  • 1 tsp baking powder
  • 3-4 tbsp flaked almonds
  • 2 tbsp marmalade, for glazing

Method


  • Place the oranges in a large pot of boiling water and boil for 2 hours, adding more water if required to ensure oranges are fully covered. Once soft, remove the oranges from the water and set aside to cool.
  • Preheat the oven to 160°C. Grease and line the base and sides of a 22cm springform pan with baking paper.
  • Roughly chop the oranges and place in a food processor or blender and process until smooth.
  • Add the eggs, erythritol, almond meal and baking powder and process until just combined. Pour the cake batter into the lined tin.
  • Sprinkle the flaked almonds on top and cook for 1 hour, or until skewer comes out clean.
  • Glaze with the orange marmalade to serve.

  

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Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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