Serves 12
Ingredients:
- Two medium oranges (or four clementines), scrubbed (about 320g weight = 20g)
- Seeds of six green cardamom pods, crushed (0g) (omit if you do not like cardamom)
- 150g xylitol (75g)
- Six large eggs (0g)
- 225g pack ground almonds (0g)
- 50g self-raising flour (40g)
- Two teaspoons baking powder (0g)
- One tablespoon flaked almonds (0g)
- Greek yogurt (carb count) or cream (0g), to serve - optional
Method:
1. Put the whole oranges/clementines in a pan, cover with water and boil gently, covered, for 1 hr until a knife easily pierces them. If the oranges won’t stay under the water, place a small saucepan lid directly on top to keep them submerged.
2. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was.
3. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
4. Heat oven to 160°C/140°C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
5. After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean.
6. Remove from the tin and leave to cool.
7. Serve sliced as a cake, or with Greek yogurt (carb count) or cream as a dessert.
Total carbs = 20g + 75g =+ 40g = 135g. 12 servings - 135÷12 – 11.3 = 11g carbs per slice