Keto Orange and Almond Cake

Recipe courtesy of The Keto Chef’s Kitchen by Nerys Whelan, Mary Egan Publishing, RRP $69.95.

Makes 12 portions

INGREDIENTS:

• 4 Eggs
• 150g Xylitol
• 190g Ground almonds
• 1 tsp Baking powder
• 2 tsp Orange essence
• 6 Oranges, zest

FOR THE ORANGE MASCARPONE ICING

• 250g Mascarpone
• 50g Xylitol dissolved in 2 Tbsp boiling water
• 1 tsp Orange essence
• 1 Orange, zest (optional)

METHOD:

1. Preheat your oven to 160°C fan bake. Line a 26cm round cake tin with baking paper.
2. In a stand mixer, whisk eggs and sweetener until pale and fluffy.
3. Sift the ground almonds and baking powder together.
4. Add the orange essence and zest to the eggs and whisk for another minute.
5. Sprinkle the dry ingredients a third at a time into the eggs and gently fold through.
6. Pour into lined cake tin and bake for 30–40 minutes, or until a toothpick inserted into the centre comes out clean and the top springs back when pressed lightly. Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.
7. For the icing, mix all of the ingredients together in a bowl.
8. Once the cake has cooled completely ice with orange mascarpone icing.