Ingredients
Serves 10
finely grated zest and juice of 3 lemons
finely grated zest and juice of 2 large oranges
185ml (just over 6fl oz) medium or mild (not
extra virgin) olive oil
215g (71/2oz) xylitolXylitol is a completely natural sweetener that looks and tastes like sugar. It is naturally occurring in many fruits and vegetables…. (or caster sugar)
3 large free-range or organic eggs
3 drops of almond extract
175g (6oz) fine corn meal/polenta
140g (5oz) ground almonds
1 tsp baking powder (gluten-free if necessary)
75g (3oz) flaked almonds to sprinkle on top
Directions
1 Preheat the oven to 160°C/325°F/gas mark 3. Grease and line a loose-based round cake tin, 23cm (9in) in diameter, and grease the sides.
2 Place the lemon and orange zest and juice in a mixing bowl and add the oil, xylitol, eggs and almond extract. Whisk until smooth and thoroughly combined.
3 Mix the corn meal, ground almonds and baking powder together in a separate bowl. Pour the egg mixture into the dry ingredients and fold together gently until combined.
4 Pour into the prepared tin and scatter with the flaked almonds. Put the tin on a baking tray and let it stand for 10 minutes, then pop into the oven for 35–45 minutes or until pale gold at the edges and just firm to the touch in the middle.
5 Serve warm or cool on a wire rack until ready to serve.
Cook’s Notes
Gluten-free, wheat-free, dairy-free, yeast-free • V • Can be made in advance – keeps in an airtight container for up to 4 days • Suitable for freezing
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
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