Gluten and sugar free recipe for Orange and Almond Torte
6 free range eggs
Zest of 2 oranges
215g ground almonds
1tsp baking powder
40g flaked almonds
Preheat the oven to 160deg C.
Crack the eggs into a large mixing bowl and add the xylitol. Whisk the eggs and xylitol together until combined.
Add the orange zest, baking powder and ground almonds, and whisk into the egg mixture.
Grease a 23cm round cake tin.
Pour the torte mixture into the cake tin, and sprinkle the flaked almonds over the top of the mixture
Bake the torte for 20-30min, until light golden brown and firm to the touch.
Remove the cake tin from the oven and allow the torte to cool in the tin.
Once the torte is cool, carefully remove it from the cake tin and place it on a serving plate or platter.
Serve with low fat yoghurt & fresh orange slices.
TIP: The orange zest can be substituted with lemon or other citrus zest like grapefruit or lime. You can also add a teaspoon of ground cinnamon, some almond essence or a handful of poppy seeds!
What the dietician says:
Xylitol is a naturally occurring alcohol found in most fruits & veg. It’s a low calorie alternative to sugar with a low glycaemic index; resulting in a slow rise and fall in blood sugar levels.
Almond flour is a nutritious flour substitute due to its high mono-unsaturated fat and moderate protein content. Almonds are rich in vitamin E, B2, calcium, fibre and magnesium.
Eggs are great source of high-quality protein & the yolk is a source of vitamin A, B, D, iron and zinc.