I love to make this Orange Tea Cake, for friends or for the kids after school. It is a pretty simple cake to make and is really worth it when you taste the delicious results. I bake it in a loaf tin, but you can use a round tin if preferred. My sugar free recipe uses the whole orange, peel included. I love the fact that the nutritious peel has over 200% more fibre and Vitamin C than the flesh of the fruit.
Orange Tea Cake Recipe
Makes 18 slices
Ingredients
- Melted butter or light olive oil, for greasing
- 250g whole orange, unpeeled
- 100g Perfect Sweet™ xylitol
- 250g almond meal
- 4 X-large eggs
- 1 tsp gluten free baking powder
Method
- Cook the orange whole, in a saucepan of boiling water for 1 hour until tender. Drain and cool. Halve and remove seeds. Do not remove the skin.
- Preheat oven to 180˚C/160˚C fan-forced. Brush a 25cm x 7.5cm x 7.5cm deep straight-sided loaf pan with butter or oil to grease. Line base and the two long sides with baking paper, allowing ends to overhang pan edges.
- Use a food processor to puree unpeeled orange and Perfect Sweet™ xylitol. Add almond meal, eggs and gluten free baking powder and process until combined.
- Pour into prepared cake pan and bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan.
Variation
Orange Mini Muffins
Grease 18 x 30ml mini muffin pans with butter or light olive oil. Spoon cake mixture into pans and bake for 20 minutes or until cooked when tested with skewer.
Recipe Tip
Do not overcook the cake, as it should be moist.
That’s it! – A superb sugar free and gluten free orange tea cake recipe that’s not only deliciously healthy, it’s also simple to make.