Ingredients
- 4 eggs, separated
- 2/3 cup/120g/4 oz Natvia
- Zest of 1 orange
- 1/4 cup/60ml/2 oz fresh orange juice
- 1/2 cup/125ml/4.2 oz olive oil
- 3/4 cup/112g/3.9 oz gluten free flour
- 3/4 cup/90g/3.2 oz almond meal
- 1 tsp baking powder
Directions
- Preheat oven to 170°C and grease a round cake pan.
- Set aside 2 tbsp of the Natvia.
- Whisk egg yolks and Natvia until light and fluffy, and a pale yellow.
- Add orange zest, juice, and olive oil and mix until combined.
- Add flour, baking powder, and almond meal and mix until combined. Set Aside.
- In a clean bowl with a clean whisk, whisk egg whites until frothy, once frothy continue to whisk and slowly add in the reserved Natvia. Whisk until stiff peaks form.
- Fold half of the whites into the yolks mixture, until just combined. Then fold in the remaining egg whites.
- Place into cake pan and bake for 30-35 minutes until a toothpick comes out clean. Remove from pan while still warm.
Macros for 1 slice: Calories: 170 Fat: 14.1g Carb: 7.7g Fiber: 1g Sugar: 0.8g Protein: 4.4g
