Orange & Chia Seed Cake


Serves 12

2 oranges - tops removed / cut & scored with a cross about 3cm deep
6 organic free-range eggs
250g xylitol*
250g almond meal
3 ts baking powder
2 tbs soaked Chia Seeds

*for strict Paleo substitute crystalised sweetner of choice


Place the prepared oranges in boiling water & simmer for 50 minutes. Remove from the water & puree the whole orange, including peel in a food processor, until smooth.

Preheat the oven to 160 Celsius.

In a large mixing bowl, mix the eggs & xylitol (or crystallized sweetener of choice) until light & fluffy.

Add the almond meal & baking powder. Mix until combined.

Stir in the orange puree & soaked chia seeds.

Pour the mixture into a 22cm cake tin lined with greaseproof baking paper. Do not use foil.

Bake in the oven for 40 minutes or until firm but still moist. It may need to cook for up to 50 minutes.

Leave to cool in the tin for about 5 minutes then turn onto a wire rack & cool there.

Note: This cake is a really wet cake & can stay fresh for a few days. It can be served warm with sheep's milk yoghurt dolloped on the side. The almond meal provides a gluten-free treat & once again high in protein. This is a twist on the traditional orange & poppy seed cake, but the chia seeds are very high in essential fatty acids. It's a great way of consuming chia seeds.

Submitted By:
With gratitude to the Eat Fat Be Thin girls, Nat & Andi ...
Orange & Chia Seed Cake
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