Flourless Tangelo Cake aka "The Fruit Loop Cake"
Over Easter weekend, my step mother-in-law and I baked this cake as an experiment. We were aiming for a flourless dessert, free of leavening and sugar and wound up tweaking a recipe for Flourless Orange Almond Cake she encountered while watching Laura Calder on the Cooking Channel.
Ingredients
Cake Ingredients:
- 6 eggs, separated
- 3/4 cup granulated erythritol* (or other granulated sugar, I bet coconut sugar would work well)
- Zest of 3 organic tangelos
- 1 1/2 cups almond flour
- pinch of sea salt
For the soaking syrup:
- Juice from the 3 tangelos
- 3 Tbsp erythritol (or 2 Tbsp more honey)
- 2-3 Tbsp honey (we used delicious local honey!)
- 1 Tbsp orange liqueur, such as Grand Marnier, optional
- Optional: Whipped cream (we didn't have this, would have loved to have served it with this!). Toasted chopped almonds for serving would add a lovely texture too.
Instructions
- Preheat the oven to 350 degrees F/180 degrees C. Grease (with coconut oil, butter or ghee) and line a 9-to-10-inch springform cake pan (or tube pan) with parchment paper and set aside.
- To prepare the cake batter, separate the eggs into two bowls. Beat the yolks with the sugar and zest until ribbony, then stir in the almond flour and salt. Beat the whites to peaks. Stir a spoonful of whites into the yolk mixture, then fold in the rest, gently (do this carefully since no leavening is used and the egg whites help create height). Pour the batter into the prepared pan and bake until set, about 45 minutes. Let cool slightly, then unmold onto a serving platter.
- For the syrup: Heat the orange juice, erythritol and honey together in a saucepan and boil for 5 minutes. Remove from heat and stir in the liqueur if using. Spoon the syrup evenly over the warm cake, letting the syrup soak in as you go (it will absorb most of it).
- Slice and serve with whipped cream and/or toasted almonds (or refrigerate overnight if you want a slight crunch if using erythritol).