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A truly wonderful cake to make this festive season for the whole family. It's chock full of health giving almonds which provide you with protein and essential fatty acids that are good for the body. The eggs in this recipe are a great source of high quality protein, containing all the essential amino acids needed for growth immunity and repair. The orange helps keep the cake moist and delicious whilst the berries add the final touch of goodness. This cake is gluten free as well!
Serving Size 16
Ingredients
3 medium oranges
6 whole organic eggs
2 teaspoons vanilla
200 g raw caster sugar
400 g almond meal
1 teaspoon cinnamon
2 teaspoons baking powder
150 g red cherries or raspberries
Instructions
Steam the oranges for 30 minutes until soft. Allow to cool then chop up, removing any seeds if necessary.
Puree in a blender or food processor until smooth.
Beat the eggs, vanilla and sugar then beat until thick and creamy.
Fold in the orange puree, almond meal, cinnamon and baking powder.
Spoon into a prepared 24cm cake tin lined with flaked almonds.
Sprinkle the top of the cake with the cherries or raspberries.
Bake for about 60 - 70 minutes in a moderate 180 C oven until cooked.
Cover with foil if necessary.
Cool for 60 minutes before removing from the tin.
Serve and enjoy.
By Teresa Cutter < the healthy chef © 2006
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