Step up the healthy cake game with a dash of juicy orange! Traditional low carb almond cake with freshly incorporated mermalade at it’s core. Yummy!

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Almonds are with the human race since the beginning of time. It is originated from present day Iran and Central Asia but it was quickly brought all over the known world due to its ability of producing attractive fruits even when it was planted from seed.

As many fruit trees produce more than disappointing fruits when planted from seed, their domestication and usefulness for humans took some time to take root. When people realized that twigs from tasty plants can be grafted onto other plants, new horizon opened in agriculture.

Almonds are grown all over the world today where the climate allows of course, as almond trees like dry hot summers and humid wet winters best. This probably explains why California is the leading almond producer globally and the rest of the countries are the ones around the Mediterranean Sea.

Almonds are full of nutrients and low in carbohydrate making them excellent choice in nowadays popular diets. There are a ton of keto, low carb or gluten free recipes using almond as main ingredient despite being a bit on the pricey side.

More pricey than white flour anyway which explains why some traditional sugar filled recipes called for mixing almond flour with white flour. We are still able to hit the almond up with some other cheaper alternatives like corn or rice flour if we are only after gluten free recipes.

Unfortunately, there isn’t much options for the low carb community here for saving up for the kids collage fees. We can use different nuts in place of almonds but given the state of healthy food industry that only serves for getting rid of the taste of almonds not saving some coins.

Luckily, we don’t need that much flour as the frame of the cake will be created by the eggs itself similarly as it is done in sponge cakes with a bit of lift from the baking powder.

Making almond cakes are even easier than sponge cakes as with sponge cakes we expect extra airy and fluffy cake texture while with nuts due to the lack of gluten, it is just not possible.

Nuts are basically oils that create a dense cake which can be dry or a bit soggy with moderate fluffiness. These are perfect bases for cakes like a chocolate almond cake or even be part of the national pride like the Spanish Tarta de Santiago but also open up the possibilities to different directions.

Instead of using fruits only as a decoration or jam we can incorporate them into the batter itself creating something flavorfully different. Although, oranges as fruits or juice are quite popular, there are divisive strong feelings looming around marmalade.

Marmalade is basically a jam made out of orange and also the skin of the fruit, generally sprinkled with sugar that we skip here being on the health-conscious side of baking. Making marmalade is much easier than spellings, it only requires chopped up oranges and a big enough pot.

When the orange pieces are cooked, we can mix the whole thing with the almond flour and bake it in our favorite oven creating one of the best almond cakes ever existed.

Ingredients:

2 Oranges (skin included)
3 tablespoon Agave syrup or sweetener of choice
5 Eggs (separated)
7 oz / 200g Almond (ground)
1 teaspoon Vanilla Extract
Finely chopped almonds for decoration

How to make Orange almond cake:

Rinse oranges and cut them up.
Put orange pieces in a saucepan with ¼ cup / 50ml water.
Put saucepan in the cooktop and bring it to boil.
Turn heat to low then cook oranges for half to one hour with the lid on.
Take it of the heat and let it cool down then puree it with a blender.
Preheat oven 350°F / 180°C.
Separate eggs and put them into two medium size mixing bowls.
Beat yolks with the agave syrup and vanilla extract until light yellow.
Mix in the ground almonds and the orange.
Beat egg whites until hard peaks form.
Fold egg whites in with the batter.
Pour batter into the baking tray and put it in the preheated oven for 40-50 minutes or until it’s golden brown.
Let it cool down before serving it.

Enjoy!

Almond flour has its limits but it takes a lot to reach them. Care not though about what’s impossible yet, just enjoy the ride:

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Orange Almond Cake Recipe

Step up the healthy cake game with a dash of juicy orange! Traditional low carb almond cake with freshly incorporated mermalade at it's core. Yummy!

Course Breakfast, Dessert

Cuisine Dairy free, Gluten free, Keto, Low carb recipe

Prep Time 20

Cook Time 40

Total Time 1

Ingredients

▢ 2 Oranges skin included
▢ 3 tablespoon Agave syrup or sweetener of choice
▢ 5 Eggs separated
▢ 7 oz / 200g Almond ground
▢ 1 teaspoon Vanilla Extract
▢ Finely chopped almonds for decoration

Instructions

Rinse oranges and cut them up.
Put orange pieces in a saucepan with ¼ cup / 50ml water.
Put saucepan in the cooktop and bring it to boil.
Turn heat to low then cook oranges for half to one hour with the lid on.
Take it of the heat and let it cool down then puree it with a blender.
Preheat oven 350°F / 180°C.
Separate eggs and put them into two medium size mixing bowls.
Beat yolks with the agave syrup and vanilla extract until light yellow.
Mix in the ground almonds and the orange.
Beat egg whites until hard peaks form.
Fold egg whites in with the batter.
Pour batter into the baking tray and put it in the preheated oven for 40-50 minutes or until it's golden brown.
Let it cool down before serving it.