If you struggle with preparing healthy and easy low FODMAP recipes, you may want to check out Suzanne Perazzini’s Customized low FODMAP meals.
Orange and Almond Low FODMAP Cake
Prep time
Cook time
Total time
This cake can be prepared up to 24 hours in advance. Refrigerate until half an hour before serving it.
Recipe type: Dessert
Serves: 10
Ingredients
- For the cake:
- 3 medium size oranges or 2 large ones (better if organic with no blemish on the skin) and very well washed
- 200 g (¾ cup) caster sugar
- 200 g (2 cups) almond meal
- 6 eggs
- 1 tablespoon vanilla essence
- 1 teaspoon baking powder
- For the icing:
- 100 g (a bit less than ½ cup) softened butter
- 200 g (1 cup and ¾) sifted icing sugar
- 2 teaspoons fresh orange juice
- 1 teaspoon finely grated orange zest
- ½ cup flaked toasted almonds
Instructions
- Heat a large saucepan filled with water
- Put the washed oranges into the boiling water and cover, cook for 1 hour making sure that the water covers the oranges at all time
- Remove oranges from the pot, drain and wait to cool down
- Cut most of the skin of one of the oranges (I find that in this way the cake will be less bitter), but leave it on the other orange(s)
- Cut the oranges in two and remove any seeds
- Mash the oranges in a food processor until completely smooth
- Preheat the oven to 170ºC (around 340 F)
- Grease and line a medium size cake (18 cm/7 in) tin with baking paper
- Beat the eggs with the sugar
- Add the mashed oranges, the vanilla essence, the almond meal and baking powder and mix well
- Pour the mixture into the cake tin
- Cook for approximately 50-60 minutes and insert the skewer in the middle to see if it comes out clean
- Let it cool down in the tin
- Remove from tin
- Prepare the cake topping:
- Toast the almond’s flakes in the oven at 170º C (around 340 F) preheated oven, single layer of flaked almond on a baking sheet, check after 4-5 minutes and mix them around if needed, remove from oven when the flakes are a light golden colour, pay attention because it takes only a couple of minutes more to burn them)
- Let the almonds cool down completely
- Beat the butter until fluffy using an electric whisker
- Slowly add the icing sugar and keep on beating until it becomes a soft cream
- Add the orange zest and orange juice and beat until well mixed, you want a spreadable consistency, not too soft nor too hard
- Spread the icing over the cake
- Sprinkle the toasted flaked almonds on top of the icing
- If it’s hot outside put in the fridge and remove ½ hour before serving
