This delicious treat is DAIRY FREE, GLUTEN FREE and GRAIN FREE 💫 It also uses no oil as the mandarines are sufficient enough to make this cake SUPER MOIST. I hope you enjoy it as much as I do!
If you are on the 6-week plan, I have created a low-carb version of this which you can even have for breakfast, so make sure to check it out in the “new recipes” section of the plan!
Makes 1 cake
5 mandarines (about 350g or 12.5 ounces) or 2 medium oranges – try to use organic ones so the skin hasn’t been sprayed with chemicals
2 cups or 200g of ground almonds
50g or 1/2 cup of flaked almonds to decorate
3/4 cup or 120g of honey
1 tablespoon of arrowroot powder (optional)
1 teaspoon of bicarbonate of soda
1/2 teaspoon of sea salt
Fat 12.7 g
Saturated 1.2 g
Carbohydrate 26.4 g
Sugars 21.6 g
Protein 6.3 g
Preheat your oven to 175 C / 350 F. Boil the mandarines whole, with the peel on and place them all in a deep pan of water for about an hour.
Place them in a good food processor and blend until you have a smooth texture.
Beat your eggs with salt. Add ground almonds, honey, arrowroot powder and bicarbonate of soda. Add the mandarine purée (make sure it has cooled down so you don’t cook the eggs).
Pour the mixture into a round cake tin greased with coconut oil and lined with baking paper. Sprinkle with flaked almonds to decorate. Bake at 175 C / 350 F for 40 minutes. It’s ready!
This cake is so moorish I recently had 5 slices in one day! You can also make a muffin version of it if you want to avoid that and limit yourself to one a day! It keeps up to 5 days in the fridge in a sealed container and can also be frozen up to 3 months! Enjoy 😊
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