Orange Chia Seed Cake

There’s nothing quite like a good old flourless orange cake; it’s up there for the celiac and wheat intolerant alike as a favourite choice for the 3pm pick me up at any café serving sugary delights.

On a mission to create the perfect afternoon tea, we experimented with this double layer Orange Chia Seed cake, sure to impress the in-laws on unexpected drop-ins.

Packed with omega 3 and vitamin C for good measure, this cake is sure to be a weekly repeat.

Sweetened with Rice Malt Syrup, courtesy of our friends at Pure Harvest, it’s perfectly moist and lower in fructose than imagined.

 Why Rice Malt Syrup?

Made from fermented brown rice, Rice Malt Syrup is one of our favourite sugar alternatives. Essentially made up of all glucose, (FYI the main ingredients in table sugar are sucrose), rice malt syrup is metabolized by all of the body’s cells, while  fructose and sucrose, is turned into fat (causing fatty liver and insulin resistance) or rushes  through the body and raises blood sugar levels.  (Which also leads to weight gain).

What this mumbo jumbo means?

 Whilst it still should be eaten in moderation, Rice Malt Syrup shouldn’t have the same negative effects on liver function in comparison to other sugars.

Okay, enough of the science lesson, let’s get onto the good stuff.

Enjoy!

Ingredients

2 navel oranges – tops removed

5 free range eggs

¾ cup Pure Harvest Rice Malt Syrup

2.5 cups almond meal

¼ cup chia seeds

1 tsp baking powder

 

Topping

½ cup slivered almonds

¼ cup rice malt syrup

2 tbs orange rind

1 tbs lemon rind

¼ cup fresh orange juice

METHOD

Score the tops of the oranges with a cross, about 3cm deep.

Place the oranges with skin on in boiling water, simmer for 50 minutes. Once boiled through, then place the whole oranges in a blender and pulse until smooth.

Preheat the oven to 160°C

In a large bowl mix the eggs & rice malt syrup until light and fluffy.

Mix in the pureed oranges, baking powder and chia seeds. Stir until well combined.

Pour mixture evenly into 2-lined cake tins (18cm) and bake in the oven for 50 minutes.

Remove once cooked and cool before adding topping.

To create the topping, add the rice malt syrup, orange juice and orange and lemon rind to a small saucepan on low heat. Simmer for 10 minutes until thickened.

Sprinkle almonds on top of the cooked cake and pour over topping.

 

*With love from ACC: This article is proudly brought to you by Pure Harvest. Thank you for supporting our partners who work with us in bringing you all the latest health and lifestyle news, making it possible to keep our site running. All opinions are that of our writers and not influenced in any way.

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