Sugar-Free Orange Cake with Sukrin:1

The smarter difference: 30% less calories and half the carbs of regular cake Serves: 10 Time to prepare: 1h 15 mins Time to cook: 45 Preparation: Easy Free From: Sugar, Gluten, Wheat, Yeast, Dairy and Soya Suitable for Diets: Coeliacs and Diabetics Suitable for Lifestyles: Sugar-Fee and Vegetarian Allergens (Contains): Eggs Beneficial Nutrition: High-Protein Sukrin Products: Sukrin:1 and Almond Flour #sukrinuk #eatsmart #healthyeating #wholefood #protein #healthy #food #cook #bake #cake #recipe

The smarter difference: 30% less calories and half the carbs of regular cake

Serves: 10 Time to prepare: 1h 15 mins Time to cook: 45 Preparation: Easy
Free From: Sugar, Gluten, Wheat, Yeast, Dairy and Soya
Suitable for Diets: Coeliacs and Diabetics
Suitable for Lifestyles: Sugar-Fee and Vegetarian
Allergens (Contains): Eggs
Beneficial Nutrition: High-Protein
Sukrin Products: Sukrin:1 and Almond Flour

#sukrinuk #eatsmart #healthyeating #wholefood #protein #healthy #food #cook #bake #cake #recipe

 

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Sukrin:1 Zero calorie alternative to granulated sugar
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Sukrin Sugar-Free Orange Cake, gluten free and low carb with Sukrin:1 and Sukrin Almond Flour

Simple, gluten-free, and no sugar!  It´s also very low in fat. This very low carb cake is wonderful for an afternoon treat, or as a pudding, with some whipped cream or ice cream, perhaps flavoured with some orange oil or zest. The almonds add protein which makes it ideal for a work lunch box, to get you through that afternoon slump in a healthy way.

 

Instructions

  • First you will need to cover your oranges in boiling water and simmer for one hour, until they feel soft. Allow to cool, then whizz with a stick blender or food processor to make a puree.
     

  • Whisk the eggs, and fold everything else in. Pour into a lined cake tin 24cm in diameter, and bake for around 45 minutes until a cocktail stick inserted comes out clean.
     

  • Cool in the tin for 30 mins before removing to a cooling rack.

 

Ingredients

2 large oranges
150g Sukrin Almond Flour
100g ground almonds
200g Sukrin:1 
6 eggs
1 tsp g/f baking powder