Low-carb almond and olive oil cake

Name: Low-carb almond and olive oil cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1 x 20cm cake serving
Cuisine: Baking
Ingredients: 3 eggs jumbo; 3/4 cup olive oil extra virgin; 80 g xylitol; lemon zest and juice; orange zest only; 2 tsp Robertson's baking powder; 200 g almond flour; 50 g almonds slivered; xylitol icing mix dusting

1 x 20cm cake serving Prep: 10 mins, Cooking: 1 hr

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Being on a healthy eating plan doesn't mean you have to cut out your favourite treats – you just have to be clever about how you make them!

By Hope Malau October 02 2017

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Ingredients (9)

3	eggs — jumbo
3/4 cup	olive oil — extra virgin
80 g	xylitol
	lemon — zest and juice
	orange — zest only
2 tsp	Robertson's baking powder
200 g	almond flour
50 g	almonds — slivered
	xylitol icing mix — dusting

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Method:

1. Preheat the oven to 170ºC. Grease and line the base of a deep springform cake tin, 20cm in diameter.

2. Place the eggs, olive oil, xylitol, juice and zest in a bowl and whisk until light and foamy, about 3–4 minutes.

3. Sift in the baking powder and almond flour and stir to combine. Pour the mixture into the prepared cake tin and scatter the slivered almonds over the top.

4. Bake for 50–60 minutes, or until firm. Cool in the tin for 5 minutes, before turning out onto a rack and allowing to cool completely.

5. To serve: Serve sliced, dusted with xylitol icing mix.