It’s time to take down festive decorations. It’s been wonderful, it’s been jolly. Let’s keep this cheerful mood for a little longer. To keep that festive atmosphere in the air, how about an indulgent cake full of wintery scents and flavours. It’s such an indulgent and moist cake, it’s actually hard to believe it’s got no fat and no diary within it. Definitely one that will appear on our table more often throughout the year.


3 oranges
6 eggs
225g xylitol
200g ground almonds
75g polenta
25g wholegrain flour
2 tsp baking powder
Seeds of 8 cardamom pods, crushed
25g flaked almonds
A few orange slices for decoration


Put the whole oranges in a large pan, cover with water and boil, covered, for about 1 hour until a knife easily pierces them. You might want to place a small plate directly on top of the oranges to keep them submerged. Remove the oranges from the water and cool.

Quarter the oranges and remove any seeds and any larger white chunks from the middle.

Pulse the oranges in a food processor to a rough purée and place it in a large bowl.

Preheat the oven to 160C/gas mark 3. Line a 21cm round, loose-bottomed cake tin with baking paper.

Beat the crushed cardamom seeds, xylitol and eggs into the orange purée. Fold in the ground almonds, the polenta, wholegrain flour and baking powder, until well combined.

Place the mixture into the tin, level the top and bake for 40 mins.

After 40 minutes, place the orange slices on top of the cake and sprinkle with the almond flakes. Return to the oven and bake for another 20-25 mins until a skewer inserted into the centre comes out clean.

Remove from the tin and leave to cool.

Bon appétit!
Lena x

Orange and cardamom cake (dairy-free and sugar-free)
Orange and cardamom cake (dairy-free and sugar-free)

Komentarze zostały zamknięte.