SPICED ORANGE CAKE
29th September 2021
Category
Classical & MKD Recipes
Fat: 220.81g Protein: 56.21g CHO: 24.22g Kcal: 2,309
Notes
Mo’s tip: Sukrin gold is a brown sugar substitute with a lovely flavour that adds to the texture of the cake. You can substitute with your preferred granular sweetener.
Can be frozen whole or in portions.
To achieve a higher fat content, add a buttercream topping using 2 parts PURESWEET ICING to 1 part unsalted butter and a few drops of orange extract
You will get at least 16 portions each giving: 13.80g fat / 3.50g protein / 1.51g CHO
Ingredients
- 150g Eggs
- 100g Ground almonds
- 150g Olive oil
- 8g Orange zest
- 75g Ultra fine fiberflour - LONJEVITY
- 4g Ground ginger
- 2g Ground cinnamon
- 125g SUKRIN GOLD
- You will also need 3g baking soda.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Grate the orange zest finely and then weigh it.
- Prepare a 7-inch square baking tin with oil and line base.
- Mix together the ground almonds, fiber flour, spices, baking soda and orange zest.
- Whisk the eggs, Sukrin Gold and olive oil together until light and fluffy, then add the dry ingredients.
- Mix well and place in the prepared tin, cook for approximately 25 – 30 minutes until firm.
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Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.