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Gluten Free |
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No added Sugar |
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Lower GI |
Perfect Sweet® Gluten Free Citrus Cake
Teresa Cutter developed a Gluten free citrus cake for a friend with Type 1 diabetes.
The fact that it is gluten free was incidental. Both almond meal and coconut flour
are better low GI alternatives to flour. We replaced the agave syrup with Perfect Sweet
xylitol syrup. This cake is a healthy treat with no added sugar that everyone can enjoy.
Ingredients:
2 oranges whole (medium)
1 lemon whole
¾ cup coconut flour, sifted -
¾ cup almond meal, sifted - (175g all together)
1 teaspoon baking powder, sifted -
6 egg whites (use 50g eggs)
3 egg whites
½ cup Perfect Sweet xylitol
¼ cup boiling water
Almonds, blanched to decorate
2 ½ cups low fat yoghurt, to serve
Preparation:
Preheat the oven to 180C, and
line a 24 cm spring base cake tin with baking paper.
Boil the oranges and lemon for an hour. Drain and set aside
to cool.
Method:
Peel half of one orange and put aside for decoration, use the rind to cut into strips and
shape as hearts. Add the remaining whole fruit to food processor. Process until smooth.
Sift the coconut flour, almond meal and baking powder in a bowl. In a smaller bowl beat the
egg yolks together with the Perfect Sweet xylitol syrup. Mix the citrus pulp and egg syrup
through the flour and almond meal. Beat the egg whites until stiff then fold them through
the cake mix. Bake the cake for 20 minutes at 180C then reduce the heat to 150C and bake
for a further 70 minutes. Turn out the cake to cool and serve it with vanilla yoghurt or
cardamom custard.
Makes 10 servings.
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