This cake was first developed for a friend with Type 1 diabetes. The fact that it is gluten free was incidental. Both almond meal and coconut flour are better low GI alternatives to flour, and agave has a lower GI than sugar. All that said don't think of it as a compromise for those poor folk who can't get stuck into sugar. Quite the opposite in fact. This cake is a delicious healthy treat that everyone can enjoy.
Preheat the oven to 180C, and line a 24cm spring based cake tin with baking paper.
Boil the oranges and lemon for an hour.
Drain and set aside to cool.
Peel half of one boiled orange and add it and the remaining whole fruit to a food processor. Process until smooth.
Sift the coconut flour, almond meal and baking powder in a bowl.
In a smaller bowl beat the egg yolks together with the agave syrup.
Mix the citrus pulp and egg syrup through the flour and almond meal.
Beat the egg whites until stiff then fold them through the cake mix.
Bake the cake for 15 minutes at 180C then reduce the heat to 150 and bake for a further 75 minutes.
Turn out the cake to cool and serve it with vanilla yoghurt or cardamom custard.
Makes 10 servings
| Prep Time: | 30 mins |
| Cooking Time: | 75 mins |
| Ready in: | 105 mins |
Suitable for: |
|
| Dessert | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1087 kj |
| Calories | 260 kcal |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Total Carbohydrate | 21 g |
| Total Protein | 10 g |
| Fibre | 5 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
