HFG orange and almond cake

Serves: 10
Time to make: 55 mins , plus 1 hr to boil oranges

Total cost: $ 5.80 / $ 0.58 per serve

(at time of publication)

Ingredients

3 small or 2 large oranges
4 eggs, separated
¾ cup sugar
70g ground almonds
1 teaspoon vanilla extract
1 cup gluten-free flour
1 ½ teaspoons baking powder*
*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.

Instructions

1 Preheat oven to 170°C. Line a 20cm tin with baking paper.

2 In a medium saucepan cover unpeeled oranges with water and boil for 1 hour. Drain, cool, then use a stick blender or food processor to purée unpeeled oranges. Pour into a large bowl and set aside.

3 In a separate bowl beat egg whites until fluffy.

4 To orange purée add egg yolks, sugar, almonds and vanilla. Sift in flour and baking powder. Stir to combine. Gently fold in egg whites until just combined.

5 Pour into prepared tin. Bake for 35-45 minutes then cool for 10 minutes before turning out. Serve dusted with icing sugar, if preferred.

Original ingredients

2 oranges (zest and juice
5 eggs
400g sugar
200g flour
1 teaspoon baking powder
75g ground almonds
120g desiccated coconut

What we did

Added whole puréed oranges
Reduced the amount of sugar and eggs
Removed the coconut

Traditional orange cake (per serve)

Total energy 1620kJ
Total fat 15g (8g saturated fat)

HFG orange and almond cake (per serve)

Total energy 820kJ
Total fat 6g (1g saturated fat)

Nutrition Info (per serve)

Kilojoules 820kJ

Calories 196cal

Protein 6g

Total fat 6g

–Saturated fat 1g

Carbohydrates 30g

–Sugars 20g

Dietary fibre 1g

Sodium 100mg

Calcium 50mg

Iron 1mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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