Moroccan Orange and Cardamom Cake, Sweetened with Xylitol
Xylitol artificial sweetener, almonds and polenta come together in this dish, grilled.
2 hr 25 min · Serves 12 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 125 min · 145 min total
- medium
- 1
Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won’t stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
- 2
Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 minutes.
- 3
After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool.
- 4
Serve sliced as a cake, or with Greek yogurt or cream as a dessert.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
