You are going to love this cake! It may be the best gluten-free, grain-free, sugar-free cake I’ve made so far. It has the perfect texture, moist but not too moist and sweet but not too sweet. I’m definitely making this again.
I know I said that the lemon cake was my favorite but I think I like this one better. I reminds me more of a “real” cake.
I made it yesterday and we had it for Friday night dessert. Leftovers will be eaten by my hubby and his friend who have dedicated their weekend to putting up a new wall in our bedroom. We’re in the middle of a make-over of our house so the twins can get their own rooms. They’re 10 now and since they’re boy/girl, they have quite different needs. So hubby and I are giving up our large bedroom and move into a really small chamber (think Harry Potter under the staircase – almost!) in order to give space to a new kiddy room.
So therefore cake…! Not that we needed an excuse really!
SERVES 8 PERSONS
- 100g of unsalted butter
- 4 eggs
- 50-70 g sweetener (xylitol or erythritol)
- zest from 2 organic oranges
- 1 tsp of vanilla powder
- 100g of cream cheese
- 1/4 cup (0,5 dl) orange juice (freshly squezed)
- 200g of almond flour
- 20g of psyllium husks
- 2 tsp of baking powder
- 1 tsp of almond flavor (optional)
- some chopped almonds for topping
2. In a bowl, beat eggs with sweetener, orange zest and vanilla powder.
3. Melt the butter and add to the batter together with cream cheese and orange juice. Whisk the batter well together.
4. Add almond flour, psyllium husks, baking powder and almond flavor and whisk again. Your batter now becomes thick because of al the fibres.
5. Pour the batter in a greased spring form (20-22 cm) or a spring form lined with parchment paper. Sprinkle over the chopped almonds and bake in the oven for about 35 minutes. Put a sheet of foil over the cake if it starts to get too dark in the top towards the end.
Have you signed up for my newsletter yet? I promise I won’t spam!
You can do it right here: