This almond and mascarpone cake is gluten-free, sugar-free, low carb.
This is truly a lovely cake; very moist and flavourful, gluten free and low carb, easy to make and delicious. Once you’ve made the puree, it literally takes 5 minutes before your cake is in the oven. Seriously. This is one recipe to add to any healthy cook’s repertoire.
FOR THE CAKE:
- 300g whole oranges (to make 300g puree)
- 9 eggs
- 375g xylitol
- 2 tsp baking powder
- 375g almond flour
FOR THE FROSTING:
- 250g mascarpone
- 250g heavy cream
- ¼ cup xylitol
- 1 tsp vanilla extract
- 1 punnet raspberries, to decorate
- First make an orange puree. Put the oranges, whole, in a medium saucepan and cover with water.
- Place the lid on the pot and boil over a high heat until they are completely soft, about 1 – 2 hours.
- Remove the oranges from the water and place in a blender or food processor along with 3 tbsp of the water and puree until completely smooth. Allow this to cool completely. Keep stored in the fridge.
- To make the cake, preheat the oven to 150 C and line the base of two 9 inch springform tins with baking paper.
- In a large bowl, whisk together the eggs and xylitol until very well combined. Whisk in 300g of cool orange puree. Whisk in the baking powder and the almond meal until clear.
- Divide the batter between the two tins and bake for 35-40 minutes, until the cake is lightly golden and springs back when touched in the middle. Allow to cool completely and remove from tins.
- To make the frosting, whip together the mascarpone, cream, xylitol and vanilla until smooth, thick and fluffy.
- To assemble the cake, place one layer of cake on your serving plate. Top with 1/3 of the frosting and spread out in an even layer.
- Top with the other layer of cake and another 1/3 of the frosting.
- Use an offset palette knife to spread the remainder of the frosting around the edges of the cake in an even layer.
- Scatter the raspberries over the top of the cake and serve.
- Keep refrigerated.