Orange and almond torte
A great gluten, flour, and sugar-free option for diabetics.
|6||eggs — free-range|
|orange — zest only|
|215 g||almonds — ground|
|1 tsp||Robertson's baking powder|
|40 g||almonds — flaked|
Preheat the oven to 160 °C.
Crack the eggs into a large mixing bowl and add xylitol.
Whisk eggs and xylitol until combined.
Add orange zest, baking powder and almonds and whisk into the egg mixture.
Grease a 23cm round cake tin.
Pour mixture into the cake tin and sprinkle the almonds over the top of the mixture
Bake for 20-30min, until golden brown and firm.
Remove the cake tin from the oven and allow the torte to cool in the tin.
Once the torte is cool, carefully remove it from the cake tin and place it on a serving plate or platter.
Serve with low fat yoghurt and fresh orange slices.
TIP: Orange zest can be substituted with lemon or other citrus zest like grapefruit or lime. You can also add a teaspoon of ground cinnamon, some almond essence or a handful of poppy seeds!
WHAT THE DIETITIAN SAYS:
Eggs are great source of high-quality protein and the yolk is a source of vitamin A, B, D, iron, zinc & more.
Xylitol is a natural alcohol found in most fruits and veg. It’s a low calorie alternative to sugar with a low glycaemic index; resulting in slow rise and fall in blood sugar levels.
Almonds are a nutritious flour substitute, due to high mono-unsaturated fat and moderate protein content. They’re rich in vitamin E, B2, calcium, fibre and magnesium.
Reprinted with permission of ‘Vanessa Marx for ADSA‘