Ingredients:
2 large oranges
6 teaspoons dietetic maple syrup (Slim-ette)
6 eggs, separated
2cups coarsely ground raw almonds (consistency of coarse sand)
Filling:
1 3/4 cups ground raw almonds (consistency of flour)
10 teaspoons sugar substitute (Equal or Nutrasweet)
2 teaspoons almond essence
Few tablespoons orange blossom water
Garnish:
Chopped raw almonds
6 teaspoons dietetic maple syrup (Slim-ette)
6 eggs, separated
2cups coarsely ground raw almonds (consistency of coarse sand)
Filling:
1 3/4 cups ground raw almonds (consistency of flour)
10 teaspoons sugar substitute (Equal or Nutrasweet)
2 teaspoons almond essence
Few tablespoons orange blossom water
Garnish:
Chopped raw almonds
Recipe:
1. Wash and boil unpeeled oranges in a little water for nearly 2 hours or 30 minutes in a pressure cooker.
2. Let them cool, then cut them open and remove the pips.
3. Put the oranges and the maple syrup in an electric blender or food processor and blend into pulp.
4. Beat the eggs in a large bowl.
5. Add the ground almonds and orange pulp; mix well.
6. Grease one or two 9-inch/23cm round layer cake pans preferably with a removable base. pour cake into pan or pans.
7. Bake in a preheated 400 F/200 C oven for about 45 minutes. Look at it after 45 minutes - if it is still very wet leave it in the oven for 10-15 minutes longer. Cool in cake tin.
8. Turn out and split cake into two layers if using one cake pan. The best way to split a cake is to take some sewing thread (about 2 feet/60cm long) and gently work this horizontally through the cake, keeping the thread stretched.
9. Prepare filling by mixing the ground almonds, sugar substitute, almond essence and enough orange blossom water to make a stiff paste; knead by hand until smooth. Let the paste rest a few minutes.
10. Spread the filling between the layers, put them together and spread remaining filling on top.
2. Let them cool, then cut them open and remove the pips.
3. Put the oranges and the maple syrup in an electric blender or food processor and blend into pulp.
4. Beat the eggs in a large bowl.
5. Add the ground almonds and orange pulp; mix well.
6. Grease one or two 9-inch/23cm round layer cake pans preferably with a removable base. pour cake into pan or pans.
7. Bake in a preheated 400 F/200 C oven for about 45 minutes. Look at it after 45 minutes - if it is still very wet leave it in the oven for 10-15 minutes longer. Cool in cake tin.
8. Turn out and split cake into two layers if using one cake pan. The best way to split a cake is to take some sewing thread (about 2 feet/60cm long) and gently work this horizontally through the cake, keeping the thread stretched.
9. Prepare filling by mixing the ground almonds, sugar substitute, almond essence and enough orange blossom water to make a stiff paste; knead by hand until smooth. Let the paste rest a few minutes.
10. Spread the filling between the layers, put them together and spread remaining filling on top.
Serves:
6 to 8