Orange Almond Cake With Basil Cream
Fall in love with this flourless whole orange almond cake with toasted almonds and basil cream. It's gluten-free, paleo and low-sugar.
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Cooking tools:
- Stockpot
- Colander
- Chef's knife
- Cutting board
- Food processor
- Cake pan
- Parchment paper
- Mixing bowl
- Whisk
- Skillet
- Oven
- Stove
- Spatula
- Measuring cup
- Measuring spoon
- Kitchen timer
- Skewer
- Airtight container
- Immersion blender
- Kitchen scale
- Cooling rack
- Serving platter
- Pastry brush
- Plastic wrap
- Aluminum foil
Ingredients
- 2 large navel oranges
- 6 large eggs (room temperature)
- 1 cup sugar-free sweetener (or 200 g of caster sugar)
- 2 3/4 cups almond meal (about 300 g ground almonds)
- 1 teaspoon gluten-free baking powder (heaped)
- 2 tablespoons honey (or orange marmalade)
- 50 g almonds (flaked (2 oz.))
- 1 tablespoon icing sugar (for sprinkling)
- Optional: extra orange for garnish
- 1 cup heavy cream
- 6 basil leaves (finely chopped)
- 1 teaspoon vanilla
- ¼ cup Greek yoghurt (or plain yoghurt)
- Extra basil leaves for styling
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