2 oranges – tops removed / cut and scored with a cross about 3cm deep 6 organic free range eggs 250g Naturally Sweet Xylitol 250g almond meal 3 tsp baking powder 2 tbsp soaked chia seeds
Method:
Preheat the oven to 160 C. Place the prepared oranges in boiling water and simmer for 50 minutes. Remove from the water and puree the whole orange, including peel in a food processor, until smooth. In a large mixing bowl; mix the eggs and Naturally Sweet Xylitol until light and fluffy. Add the almond meal and baking powder. Mix until combined. Stir in the orange puree and soaked chia seeds. Pour the mixture into a 22cm cake tin lined with grease proof baking paper. Do not use foil. Bake in the oven for 40 minutes or until firm, but still moist. It may need to cook for up to 50 minutes. Leave to cool in the tin for about 5 minutes, then turn onto a wire rack and cool there. Note: This cake is a really wet cake and can stay fresh for a few days. It can be served warm with sheep’s milk yoghurt dolloped on the side. The almond meal provides a gluten free treat and once again high in protein. This is a twist on the traditional orange and poppy seed cake, but the chia seeds are very high in essential fatty acids. It’s a great way of consuming chia seeds. Recipe courtesy of: Sarah Wilson Blog
