Bridget's Orange + Almond Kara Cake

Gluten-free | Dairy-free | No added fat | Sugar-free

I LOVE CAKE, as do most people! But as we know, the word cake isn't usually associated with healthy eating until now. 

My orange and almond Kara cake (named after my good friend Karalee) is gluten-free, dairy-free, sugar-free, has no added fat and is lovely and fabulous as Karalee herself. 

The texture of this cake is dreamy! So soft and tender, you don't even need to chew- it will melt in your mouth.

Hints, Tips & Tricks

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here. 

This cake isn't overly sweet and is specifically designed for grown-ups and people who naturally don't partake in sugar.

You will need a food processor and cake mixer for this recipe. 

Optional extras 

As this cake is sugar-free, it is not overly sweet. You can sweeten it up by dusting it with icing sugar before serving or serving it with sweetened whipped cream. You can also try serving it with yoghurt coconut yoghurt if you are dairy-free, or you could try my cake frosting hack.

Another option is to make sweetened lemon syrup by stirring 60 ml (2 oz) of fresh lemon juice and 1-2 tablespoons of inulin. While the cake is still warm, turn it upside down and poke some holes into it. Pour the lemon syrup over the cake and allow the syrup to dribble into the holes. 

RECIPE

Ingredients 

• 2 whole oranges 
• 6 large eggs 
• 250 g (8.8 oz) almond flour 
• 50 g (1.7 oz) Pure as Inulin Powder
• 1 tbsp baking powder 
• 1⁄4 tsp Himalayan salt 
• 1 vanilla pod, seeds scraped 
• Extra inulin powder for dusting (optional)

Method 

1. Place the whole oranges in a pot and cover with water. Bring the pot to a boil and then boil the oranges for 1 hour. Allow the oranges to cool slightly, and then cut them in half.
2. Remove as many seeds as possible and then roughly chop the oranges and place them into a food processor. Process the oranges until smooth puree forms. 
3. Preheat your oven on bake at 160C (320F) and line a 20 cm (9 inches) springform cake tin with baking paper on the bottom and sides. 
4. Using a cake mixer with a whisk attachment, break the eggs into a large bowl and whisk the eggs on high speed for at least 5 minutes or until the eggs are thick and frothy. 
5. Add the orange puree, almond meal, insulin, baking powder, salt and vanilla seeds and stir with a spatula to combine. 
6. Pour the cake mixture into the lined cake tin and place in the oven and bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean. 
7. Allow the cake to cool on a wire rack for 10 minutes before turning the cake out to cool completely before dusting with inulin and serving.