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:
- 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.
- After baking while it is still warm do handle the cake with care and let it come to room temperature before cutting it.
- This cake can be stored in an airtight container or wrapped in foil for up to 4-5 days.
- 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.
- 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
