*This recipe not suitable for Atkins Induction*

Adapted from a recipe on the packet of "Lucky" almond meal.

2 oranges
1 cup water
6 60g eggs
¾ cup sweetener*
200g/2 cups almond meal/flour

Preheat oven to 200ºC. Brush the sides and base of a 24cm/9 inch springform pan with butter.
Wash the (unpeeled) oranges, and place in a saucepan with the water and boil for 1½ to 2 hours (I did it for the full 2 hours). When time is up, cut oranges in half and remove pips. Place in food processor and blend to a smooth pulp.
Using electric beaters, beat eggs in a clean bowl for 5 minutes, or until thick and creamy. Beat in sweetener.
Carefully fold in remaining ingredients, then pour into prepared pan.
Bake for 50 minutes, or until cake shrinks slightly from the sides. If cake seems to be getting too dark as it cooks, cover top with foil.
When done, leave to stand for 5 minutes, then release the clip to remove the sides. Serve with berries and whipped cream, if desired.

*If using 2 different sweeteners, remember you will only need half as much sweetener in total. I used 9 Spenda tablets (equivalent to 3 N American tablespoons, or 45mL) and 45mL/3 NA tablespoons xylitol.

Nutritional info for whole cake, if using ¾ cup granulated Spenda:
Calories: 1913
ECC: 81
Fat: 143
Protein: 83

I easily got 10 slices, so that would give you 8.1 carbs per slice.

I am assumimg rose that this is a rather dense cake that doesn't rise much.

Have you ever tried it with baking powder or soda in it?

It was surprisingly light, Kevin. The beaten eggs made it a very light mixture, so that, even though it didn't rise at all, the end product was much lighter than I expected.

I've only made it once, so haven't tried it with baking powder or soda. But I'm sure the addition of either or both wouldn't hurt.

Roz

Rose I would love to try this cake. It sounds like it would have a wonderful orange flavor to it but I have a question. When you say

Do you bring this and keep this at a full boil for 2 hours? Is it covered or uncovered? Doesn't the water evaporate way before the time? To me 1 cup of water seems like such a small amount to be boiling for 2 hours.

Could you please give me a little more detail on the process here.

thank you!

Yeah, more details because I have to try this!

I put a lid on it, and simmered it on a very low flame once I brought it to the boil. I was surprised by the fact that there was plenty of water left, so much so that with about 15 minutes to go, I took off the lid to let the remaining water evaporate. I did watch it very closely. I also used my smallest saucepan.

The original instructions simply said to "boil for 1½ to 2 hours."

HTH

Roz

I opted to go a bit lower carb with my try of this cake.
Their were a total of 35 carbs in my version or 3.5 for 10 slices.

I followed the instructions exactly, but this was my list of ingredients.

2 oranges
1 cup water
6 large eggs
1/2 t. baking soda
2 T. granular erythritol
2 T. ThickenThin not/Sugar
1/4 t. Sweetzfree (1 cup equivilent)
1/2 cup almond meal/flour
1/2 cup wheat protein isolate

It turned out a light custard/cake texture with a yummy orange flavor.

Very nice recipe Rose.

I also have a question. When you process the oranges after boiling, do you include the water they were boiled in or is that drained off? Thanks - looks wonderfully yummy!

I didn't when I made mine. I tasted it first because I did not want to throw it out if it had a bunch of the flavor in it. It didn't seem to and also it may have made the puree too wet if it were included.

Do you think soy protein isolate would work in place of the wheat?

It would most likely work.....just taste different.

Thank, I'll save if for when I'm off induction.

I deliberately took the lid off towards the end so that most of the water evaporated. I didn't want to pour too much of it away if it had lots of orangey flavour.

Roz

Thanks to both of you - losing lots of orangey flavour was my big worry. Sounds like it's a non-issue! Tomorrow's shopping day - I'll have to add oranges to my list so I can make this for the weekend. We have a stamp show and it's always nice to bring a low-carb treat for lunch.

Thanks again, Glenda

I saw Nigella Lawson make this, on TV, maybe 2 or more years ago? It looked so fabulous, I took fast notes and then HAD to make it. She did use a leavener, by the way, and Clementines for their interesting flavour. Also, only cooked the Clementines for 30M to 1H (they are very much more thin skinned, perhaps why); I used Mandarins.

VERY nice. No PDX or Erythritol or even WhtPI in those days, so I just made it straight up. FUN! These days, I'd fiddle with the PDX to get some of that sugary texture, especially around the edges.

Here's the Nigella/Jude version at 12 slices and net 6g each slice.


* Exported from MasterCook *

Orange Almond Cake

Recipe By : Judi IslandGirl
Serving Size : 12 Preparation Time :0:00
Categories : Cakes, Icings & Pies, Muffins, Nuts & Seeds, Veggie Ovo-Lacto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 whole clementines -- simmered & cooled
250 grams ground almonds -- ~ 2.5 Cups
2 cups Sweetener, Sugar Sweetness Equivalent -- see Notes
1 1/2 tablespoons baking powder -- ~ 25 mL +
6 whole large eggs

Simmer the oranges in water to cover til soft (30 mins to an hour); set aside to fully cool, then drain.

Preheat the oven to 190C or 375F. Butter the sides and bottom of a 20cm or 9inch straight-sided round caketin or springform pan; cut a baking parchment circle to line the bottom.

Put the oranges in the food processor and pulse til you get a rough nobbly puree.

Add in the remaining ingredients and pulse til well-blended.

Pour the mixture into the prepared pan and bake for about an hour or until the sides just start to pull away from the pan.

Once done baking, allow to cool and rest on a rack (still in the pan) til fully room temperature or overnight before cutting. This should be a moist, heavy cake.

Source: "Nigella Bites, with modifications"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 174 Calories; 13g Fat (64.1% calories from fat); 8g Protein; 9g Carbohydrate; 3g Dietary Fiber; 108mg Cholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

NOTES : Ingredients:
- 4-5 medium Clementines or Mandarin, or 3 'regular' oranges can be used.
- Original recipe had about 250g (2 Cups) castor or fine sugar; a blend of sweeteners of choice (count the carbohydrates) to this equivalent is recommended.
- roughly equivalent in sodium and potassium content.
- nutrition information does not include any carbohydrates from the sweetener(s) used.