Moroccan orange & cardamom cake

Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta

2 oranges
, scrubbed
seeds of 6 green cardamom pods, crushed
225g pack xylitol
 (we used Total Sweet)
6 large eggs
200g pack ground almonds
50g polenta
25g self-raising flour
2 tsp baking powder
1 tbsp flaked almonds
Greek yogurt or cream, to serve

Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won’t stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was

next instructions :

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