Gluten-free Almond & Orange Tea Cake (Sugar-free recipe)

There are several occasions where cakes are a part of a celebrations.  But if your low-carb, sugar-free lifestyle is keeping you away from enjoying the cakes then this recipe will save your day. 

This is a diabetic-friendly cake recipe which is simple and fuss-free.  The ingredients are few but just right to create magic in every bite.

Fresh orange zest gives the cake its signature flavour and brightness. Almond flour which is a gluten-free alternative provides a buttery, nutty flavour and keeps the cake low-carb. Almond extract enhances the almond flavour for a richer taste.

It is a perfect buttery moist tea cake with a deep orange flavour and golden crust that melts into your mouth.

Ingredients : 

• 6 large eggs, separated
• 100 g Monk fruit sweetener
• 150 g Greek yoghurt, full-fat
• 1 tsp almond extract
• 2 medium orange zest
• 300 g almond flour
• 1 tsp baking powder
• 2 handfuls flaked almonds (optional)

Method : 

• Preheat the oven to 170°C 
• Grease and line an 8-inch / 20cm springform tin.
• Using a stand mixer or electric whisk, beat the egg whites until stiff peaks form. Transfer to a clean bowl.
• In a large bowl, beat the egg yolks with your sugar-free alternative until pale and creamy. Then whisk in the almond extract, Greek yoghurt, and orange zest.
• Finally, using a slow speed, gradually beat in the almond flour and baking powder. Mix until well combined
• Gently fold the whipped egg whites into the batter, ensuring everything is combined without overmixing.
• Pour the mixture into your prepared tin and sprinkle with some flaked almonds (optional)
• Tap the cake tin down to get rid of air bubbles.
• Place in the preheated oven and bake for 55-60 minutes or until a skewer inserted into the center comes out clean.
• Let the cake cool slightly in the tin before transferring to a wire rack.
• Serve warm or at room temperature with a dollop of Greek yoghurt.

Handy tips: 

1.  You can adjust the sweetness as per your taste.  Monk-fruit based sweeteners have high levels of sweetness so be careful with the quantity used.  
2. After baking while it is still warm do handle the cake with care and let it come to room temperature before cutting it.
3. This cake can be stored in an airtight container or wrapped in foil for up to 4-5 days. 
4. Ensure to grate the orange zest lightly and take care not to use the white part of the orange rind. It tends to impart a bitter taste to the recipe.
5. You can carefully wrap the cake and keep under refrigeration, the cake will stay fresh upto a couple of weeks.

Greta Fernandes (Certified Nutritionist & Food Blogger) 

Website : DeliciouslyURS.com