Being pregnant and constantly craving sweets, I try to push myself to at least avoid buttery and floury cakes. This cake is rather guilt-free because it doesn't have any oil/butter and flour. You can enjoy multiple pieces with your tea without feeling stuffed.
ingredients for syrup
- 2 medium oranges
(boiled for 1.5-2 hours, pits removed and blitzed to a smooth paste)
- caster sugar 225g (I used both white and brown sugar)
- honey 1 tbsp
- ground almonds 300g
- six large eggs, separated
- salt 1/4 tsp
- 2 more oranges
- honey 3 tbsp
- zest of 1 orange
With an electric mixer, beat the egg yolks with the sugar for 5 minutes or until creamy and thick.
Add the almond flour (ground almond), honey and salt.
Mix thoroughly and then add the mashed orange mix.
In a clean bowl, beat the egg whites until fluffy and stiff.
Gently fold the egg whites in the mixture.
Be careful not to deflate the cake batter.
Pour the mix into the prepared tin and bake for 30 minutes or until the skewer comes out clean.
Spoon the syrup over the cake.
Make some holes on the cake with a fork making sure the syrup moisturises the cake fully.
To make the syrup
Juice the oranges and mix the sugar in.
Put the syrup on a medium heat until the sugar dissolves.
When the cake is still hot, spoon the syrup over the cake.