Naturally high in protein, balanced carbohydrates from oranges, and totally healthy fats, this is a genuinely healthy cake you can enjoy as a snack, dessert, or even for breakfast. Almonds and wheatgerm are especially high in vitamin E, which is high in antioxidants, beneficial for skin health, and is essential for optimal hormonal balance and fertility. For an extra boost of vitamin E, you could even sprinkle sunflower seeds on top, which are a great source of this valuable nutrient.
The zesty orange flavour and lightness of the ground almonds make this the perfect bake for late Winter, when we may all be craving a little more sunshine. I’ve made this recipe several times now and it always goes down well with guests (plus, it never seems to last more than a few days when we keep in on hand at home). To make this recipe totally gluten free, simply swap the wheatgerm for more ground almonds.
- 150g ground almonds
- ½ cup wheatgerm
- 3 eggs
- 2 tbsp olive oil
- 2 tbsp milk
- 2 tbsp stevia
- 2 whole organic oranges
- 1 tsp baking powder
- Wash the oranges, then place them in a large non-metallic pot and boil for roughly 40 minutes, or until very tender, then leave to cool. It’s important the oranges are organic, as you’ll be using every little bit of them, including the peel.
- Meanwhile, add all other ingredients to a large mixing bowl
- Pre-heat the oven to 180C
- When the oranges have cooled slightly, whizz them in a blender to create an orange puree
- Add the puree to the bowl and mix everything to combine
- Spread the mixture evenly into a springform pan or cake tin
- Bake in the oven for roughly 30-40 minutes, or until the top is slightly browned and a toothpick or knife can be poked into the cake and come out clean
- Leave to cool, then enjoy!
- Serve with a scoop of homemade ice cream, natural yoghurt, or whip up some good quality cream to spread on top