Healthy Orange Cake

A simple and easy 6 ingredient Healthy Orange Cake thats moist, light and filling. Made with real orange, its fresh and perfect for birthday parties, bridal showers, BBQ's and even Dinner parties.

Course Snack

Cuisine Australian

Prep Time 1 hour

Cook Time 55 minutes

Total Time 1 hour 55 minutes

Servings slices

Calories 245kcal

Author Kim

Ingredients

1 large Whole orange (see note 1)
100 grams Granulated sweetener that measures like sugar (see note 2)
275 grams Almond Meal
4 Large Eggs (at room temperature)
1 teaspoon Baking powder
Butter to grease tin

Optional

1 tablespoon Orange Marmalade to glaze top

Grams - Cups

Instructions

Add boiling water to a pot (so its about ¾ full), add the orange, and cook on high for 1 hour until the orange becomes tender. (Don’t cover the pot). If orange develops some brownish marks from where it is in contact with the pot, this is normal.
Once orange is soft and tender, drain the water and let it cool. Slice orange in half and remove seeds, but keep the skin on.
Preheat fan oven to 160 degrees C/320 degrees F and grease a round 20 cm spring form tin with butter all round the sides. Place parchment paper on top of base plate and lock in place with the sides
Add orange to a food processor or blender, along with granulated sweetener and blitz to a puree.
In a large mixing bowl, add the almond meal, eggs, baking powder, and orange mixture. Use a spatula to gently mix together until combined, making sure all the almond meal is blended in.
Pour mixture into prepared cake tin and bake for 50 - 55 minutes until golden. Smooth over the top of the cake with a butter knife. Cake is cooked when a skewer is inserted into the centre and comes out clean or with just a few crumbs.
Let cake cool in the tin for 15 minutes. Run a butter knife around the edge of the tin to loosen cake, gently release spring from tin so that sides come away. Slide cake off base, leaving paper in tact and onto a wire rack to cool further at room temperature (covering with a towel)

Notes

Orange: I used a large Navel orange for this recipe. Navel oranges are plump, sweet and juicy. Valencia or any other sweet juicy orange variety would be a good substitute.
Sweetener: I used Lakanto Monkfruit Classic, however any granaulateed sweetener that measures like sugar could be used, for example Raw Earth Monkfruit, or Granulated Stevia.
Almond Meal: note that almond meal is not the same as almond flour. Almond meal is a coarser ingredient and makes for a more dense and filling baked good. Almond flour is a finer ground than almond meal.
Orange Marmalade: I used about a tablespoon of St Dalfours Orange Marmalade to glaze the top of the cake once it was fully cooled.
Storage: Once cooled to room temperature, store cake in a air tight container on the bench. It will keep for 3 days. Alternatively, it can be frozen for upto 4 weeks.
Serving: This cake is great served with double cream, to a thick and creamy Greek yoghurt, or on its own.
Variation: make 18 mini cakes by greasing an 18 hole muffin pan with oil or butter. Spoon cake batter evenly across all muffin holes and bake for 20 minutes. (fan oven 160 degrees C/320 degrees F)

Nutrition