seeds of 6 green cardamom pods, crushed
225g pack xylitol (e.g. Total Sweet)
6 large eggs
200g pack ground almonds
25g self-raising flour
2 tsp baking powder
1 tbsp flaked almonds
Greek yogurt or cream, to serve
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 minutes more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.
2) This cake also freezes well
kcal 257 fat 26g saturates 3g carbs 2g
sugars 9g fibre 1g protein 13g salt 0.3g