3 small oranges – sliced thinly
200g softened butter 150g for the cake, 50g for oiling the baking paper
100g Total Sweet xylitol
4 large eggs, beaten
50mls plain yoghurt
150g spelt wholemeal flour
120g ground almonds
2 TBSP desiccated coconut
2 level tsp baking powder
This beautiful desert has a real feel good vibe to it. Light enough to ensure you don’t feel too full, but still warming and comforting.
- Start by lining the bottom of the tin with the baking paper.
- Using a clean paper towel, spread 50g of the softened butter on top of the baking paper in the tin.
- Arrange the sliced orange slices, starting from the middle and working towards the edges, overlapping as needed to cover the bottom of the tin. Set to one-side while you make the cake mixture.
- Cream the remaining softened butter and xylitol together in a bowl.
- Add the beaten eggs and yoghurt and whisk until incorporated.
- Next, gradually whisk in the spelt flour, ground almonds, desiccated coconut and baking powder until you reach a smooth batter consistency.
- Gently pour the batter on top of the arranged orange slices and spread evenly. It may help to pour the mixture in 4 sections and using a spatula to gently smooth the batter over the oranges, so as not to disturb them.
- Bake in a pre-heated oven at 180 degree C (160 degrees fan oven) for 45mins. Place a piece of foil over the cake during the last 10-15mins if it begins to brown too much.
- Remove from the oven, allow to cool for 15mins.
- Once cooled, release the spring- release and lift away the edges from the tin.
- Place a plate on top of the cake and quickly turn the cake so that the oranges are now on the top. Carefully peel the baking paper off to reveal the cake.
- Best eaten on day of making. If you store any uneaten cake in the fridge and find it has soaked up the juice from the orange slices, you can re-heat the cake for10-15mins to help dry it out again.