Healthy Low-Carb Orange Cake – Gluten-Free & Delicious!

I first came across this cake during a family gathering at my husband’s relatives’ house in London. My brother-in-law made it using a recipe published in The Guardian, written by Claudia Roden. The cake was served warm, straight from the oven – with fresh blueberries and raspberries. It was truly heavenly!

I remember eating three slices and would have gladly gone for more, if I hadn’t started to feel a bit embarrassed. The cake was slightly moist, incredibly fragrant, and very filling.

When we got back home, my brother-in-law sent me the recipe. Imagine my surprise when I discovered that the exact same recipe was printed… on the back of my favourite baking powder packet! 😊
It turns out this cake is a well-known traditional Jewish dessert, often prepared for Passover.

Its taste reminds me a bit of a Polish cheesecake with a citrus twist – but with the added bonus of being much healthier. Especially if you suffer from an autoimmune condition and avoid dairy.

This cake is a perfect choice for anyone watching their weight – it’s low in carbohydrates and, thanks to the eggs and almond flour, high in protein and healthy fats. It’s a great alternative to traditional cakes, even for special occasions.

Recipe: (8-10 people)

Ingredients:
2 oranges (preferably organic and unwaxed)
6 medium eggs
150 g of your preferred natural sweetener (e.g. xylitol, erythritol, coconut sugar, or a mix)
1¼ cups almond flour
2 teaspoons aluminium-free baking powder
flaked almonds and powdered sugar for decoration

Instructions:

1. Place the oranges in a pot, cover with water, and simmer on low heat for 2 hours with the lid on.
2. Drain the cooked oranges, cut them up, remove any seeds, and blend into a smooth puree (including the peel).
3. In a separate bowl, beat the eggs with your chosen sweetener.
4. Add the almond flour, baking powder, and blended orange mixture. Mix everything well.
5. Pour the batter into a baking tin lined with parchment paper. Bake at 160°C (fan or conventional) for about 60 minutes.
6. If the top of the cake gets a little too dark, you can gently remove the upper layer once the cake has cooled.
7. Before serving, sprinkle with toasted almond flakes and a dusting of powdered sugar.

If you bake this cake, I’d love to hear what you think!
Please share your feedback – I’d be thrilled to know how it turned out for you.
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