Boiled orange lime and almond cake
Great as a dessert with unsweetened plain yoghurt or a sweet treat
SERVES
10
TIME TO MAKE
2+ hours
MEAL TYPE
Dessert
SERVES
10
TIME TO MAKE
2+ hours
MEAL TYPE
Dessert
Method
- Scrub the oranges and limes. Put the oranges in a large pot of boiling water and simmer for 1 hour. Add the limes and continue cooking for 1 hour more, or until all the fruit is very soft
- Remove from water and allow to cool
- Cut the fruit in half, remove the seeds and discard. Put the remaining whole fruit, including the skins, into a blender or food processor and blend until smooth
- Preheat the oven to 190°C. Lightly spray a 22cm-springform tin with canola spray and line it with paper
- Beat the eggs, egg whites, sugar and baking powder until thick and pale, then fold in the almond meal and citrus puree
- Spoon the mixture into the prepared tin and bake for 1 hour or until a skewer comes out clean when inserted in the centre
- Allow to cool in the tin
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
Per serve
-
Energy
752 kJ
-
Total Fat
14g
-
Saturated Fat
1.3g
-
Protein
8.3g
-
Total Carbohydrate
4.7g
-
Dietary Fibre
3.5g
-
Sodium
44mg
Method
- Scrub the oranges and limes. Put the oranges in a large pot of boiling water and simmer for 1 hour. Add the limes and continue cooking for 1 hour more, or until all the fruit is very soft
- Remove from water and allow to cool
- Cut the fruit in half, remove the seeds and discard. Put the remaining whole fruit, including the skins, into a blender or food processor and blend until smooth
- Preheat the oven to 190°C. Lightly spray a 22cm-springform tin with canola spray and line it with paper
- Beat the eggs, egg whites, sugar and baking powder until thick and pale, then fold in the almond meal and citrus puree
- Spoon the mixture into the prepared tin and bake for 1 hour or until a skewer comes out clean when inserted in the centre
- Allow to cool in the tin
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
Method
- Scrub the oranges and limes. Put the oranges in a large pot of boiling water and simmer for 1 hour. Add the limes and continue cooking for 1 hour more, or until all the fruit is very soft
- Remove from water and allow to cool
- Cut the fruit in half, remove the seeds and discard. Put the remaining whole fruit, including the skins, into a blender or food processor and blend until smooth
- Preheat the oven to 190°C. Lightly spray a 22cm-springform tin with canola spray and line it with paper
- Beat the eggs, egg whites, sugar and baking powder until thick and pale, then fold in the almond meal and citrus puree
- Spoon the mixture into the prepared tin and bake for 1 hour or until a skewer comes out clean when inserted in the centre
- Allow to cool in the tin
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
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