I am one of those individuals that has found out only recently that I’m carbohydrate intolerant, which means flour and sugars are usually a no-no for me….that doesn’t mean I don’t indulge once in awhile at my own peril!
I’ve been looking for recipes that don’t compromise on flavor, texture and taste.
Some ventures have been so so horrible, others amazing.
I found this amazing decadently delicious moist cake recipe the other day, that allows me to feel less guilt-trapped and had to share it with you…
Serving size: 10-12 pieces
Preparation time: 15 minutes
Baking/Cooking time: 70 minutes
- 200ml sunflower oil
- 300g ground almonds
- 250g xylitol (found in sweetener or health/diabetic section of a supermarket)
- 2 tsp baking powder (Royal Baking Powder is a great choice! And this is flat tsp not heaped!)
- 5 large eggs
- 2 tsp agave syrup for the cake & 5 TBSP for the syrup (becoming more popular, so can be found in some supermarkets, otherwise health shops)
- zest & juice of 1 orange
- zest & juice of 1/2 lemon
- 3 cinnamon sticks
- 3 cloves
- butter (not much) for greasing baking tin
How to put together?
- Heat oven to 180 degree celsius.
- Grease a 20cm springform cake tin (that means the round tins that have the base that separates from the sides when you loosen the “clasp”) and line with baking paper (make sure it’s well greased with butter).
- In a large bowl, mix the almonds, xylitol and baking powder.
- In a separate bowl, beat together the eggs, sunflower oil, 2 tsp agave and both zests. Pour this mixture into the dry ingredients and combine and mix well.
- Pour the mixture into the tin and bake for 70minutes, or until skewer comes out clean. The top does darken quite quickly so after 30minutes or when you like the color, cover with tinfoil, making sure it doesn’t touch the cake.
- 5 minutes before you think your cake is done, put the syrup together. Put the remaining gave, the juices, cloves and cinnamon in a saucepan and bring to the boil, reduce the heat and simmer for 5minutes.
- While the cake is still warm, turn it out onto a plate and drizzle the syrup over the cake and allow it to soak in. Do it gradually, give it time to soak in.
- I prefer to serve this cake cold, so I refrigerate it, but the choice is yours. Can be served by itself or with cream or ice-cream.Enjoy this yummy flavour explosion in your mouth!
Please share your experience of this with me!