Orange and almond cakes

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Allergen – Contains eggs, nuts and dairy. Gluten free.

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g Best choice GF Gluten free Snack

Ingredients

Oranges – whole - 2 (Peeled, cut, pureed)

Eggs - 5

Honey - 2 tbsp.

Vanilla essence - 1 tsp.

Almond meal - 2 ½ cups

Baking powder - 1 tsp.

Sweetener - ¼ cup (Powdered)

Yoghurt frosting (As per green recipe)

Oranges – whole - 4 (Peeled, cut, pureed)

Eggs - 10

Honey - 85 grams

Vanilla essence - 2 tsp.

Almond meal - 510 grams

Baking powder - 2 tsp.

Sweetener - ½ cup (Powdered)

Yoghurt frosting (As per green recipe)

Oranges – whole - 16 (Peeled, cut, pureed)

Eggs - 40

Honey - 340 grams

Vanilla essence - 40 ml

Almond meal - 2.0 kg

Baking powder - 35 grams

Sweetener - 2 cups (Powdered)

Yoghurt frosting (As per green recipe)

Method

Pre heat the oven to 160oc
Peel the oranges, cut up, remove seeds and excess pith, puree until smooth.
Put orange, eggs, honey and vanilla in a food processor and blend until well combined. Add the almond meal, baking powder and equal, blend to a smooth batter with no lumps.
Divide the mixture between 12 (or more if doing a larger batch) muffin cases and bake for 20-30 minutes, or until a skewer comes out almost clean.
After allowing too cool to room temperature, ice with yoghurt frosting and garnish with orange zest.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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