2 oranges whole (medium)
1 lemon whole
¾ cup coconut flour, sifted
¾ cup almond meal, sifted - (175g all together)
1 teaspoon baking powder, sifted
6 egg whites (use 50g eggs)
3 egg whites
½ cup Perfect Sweet xylitol
¼ cup boiling water
Almonds, blanched to decorate
2 ½ cups gluten free yoghurt, to serve (optional)
Preheat the oven to 180C, and line a 24 cm spring base cake tin with baking paper. Boil the oranges and lemon for an hour. Drain and set aside to cool.
Peel half of one orange and put aside for decoration, use the rind to cut into strips and shape as hearts. Add the remaining whole fruit to food processor. Process until smooth.
Sift the coconut flour, almond meal and baking powder in a bowl. In a smaller bowl beat the egg yolks together with the Perfect Sweet xylitol syrup. Mix the citrus pulp and egg syrup through the flour and almond meal. Beat the egg whites until stiff then fold them through the cake mix. Bake the cake for 20 minutes at 180C then reduce the heat to 150C and bake for a further 70 minutes. Turn out the cake to cool and serve it with vanilla yoghurt or cardamom custard.
Recipe provided by Sweetlife Australia