Ingredients:
5 eggs or equivalent egg-substitute
3/4 cup ground raw almonds (consistency of flour)
1/4 cupcoarsely ground raw almonds (consistencyof coarse sand)
1 Tbs. grated orange rind
1 Tbs. orange blossom water
Filling:
2 large oranges
1 egg yolk
2 Tbs. Canola oil
1/2 tsp. almond essence
8-10 tsp. artificial sweetener
Garnish:
Chopped raw almonds
3/4 cup ground raw almonds (consistency of flour)
1/4 cupcoarsely ground raw almonds (consistencyof coarse sand)
1 Tbs. grated orange rind
1 Tbs. orange blossom water
Filling:
2 large oranges
1 egg yolk
2 Tbs. Canola oil
1/2 tsp. almond essence
8-10 tsp. artificial sweetener
Garnish:
Chopped raw almonds
Recipe:
1. Beat the eggs in a large bowl.
2. Add the remaining cake ingredients and mix thoroughly.
3. Pour the mixture into a greased cake tin or two 9-inch/23cm round layer cake pans preferably with removable bottoms.
4. Bake in a preheated 350 F/175 C oven for about 45 minutes or until golden brown.
5. Cool in tin, then turn out and split into two layers if using one cake pan.
6. Make filling by boiling 2 unpeeled oranges in a little water for 2 hours, or 30 minutes in pressure cooker.
7. Let them cool, cut them open and remove pips.
8. Turn the oranges into pulp by putting them in electric blender or food processor.
9. Add egg yolk, oil, essence and simmer gently in saucepan for a few minutes. Allow filling to cool.
10. Add artificial sweetener and blend until creamy. If filling is not sweet enough, add more sweetener.
10. Spread half the filling between the layers, bring them together and spread remaining filling over the top.
11. Garnish with chopped almonds.
2. Add the remaining cake ingredients and mix thoroughly.
3. Pour the mixture into a greased cake tin or two 9-inch/23cm round layer cake pans preferably with removable bottoms.
4. Bake in a preheated 350 F/175 C oven for about 45 minutes or until golden brown.
5. Cool in tin, then turn out and split into two layers if using one cake pan.
6. Make filling by boiling 2 unpeeled oranges in a little water for 2 hours, or 30 minutes in pressure cooker.
7. Let them cool, cut them open and remove pips.
8. Turn the oranges into pulp by putting them in electric blender or food processor.
9. Add egg yolk, oil, essence and simmer gently in saucepan for a few minutes. Allow filling to cool.
10. Add artificial sweetener and blend until creamy. If filling is not sweet enough, add more sweetener.
10. Spread half the filling between the layers, bring them together and spread remaining filling over the top.
11. Garnish with chopped almonds.
Serves:
8
Notes:
Besides being good sources of vitamin C, oranges have substantial amounts of fiber to help lower cholesterol and an amount of the folates (members of the vitamin B complex) to boost red blood cells and cell growth and
reproduction. An orange is also a g