Whole Orange & Almond Yogurt Cake
2 small oranges, peeled and whole
vegetable oil or spray for the pan
2/3 cup low fat ricotta cheese
1/2 cup coconut palm sugar or maple sugar*
2 large eggs
1-1/2 c almond flour or almond meal
1/2 cup self rising flour
1 tsp baking powder
2 cups fat-free Greek yoghurt
confectioners sugar for serving
2 small oranges, peeled and segmented
Per serving: 200 calories, 17 g. carbs and 10 g. protein
* from what I can tell you can easily substitute regular sugar, but it would add calories
In pan cover 2 whole oranges with water, boil, drain, and add more water to cover then boil again. Simmer on low for one hour adding more water if necessary. Drain, cool completely.
Preheat oven to 300 degrees. Lightly grease 9" round cake pan and line with parchment paper.
Quarter cooled oranges, discard seeds. Beat cooked oranges and ricotta until smooth. In bowl, beat sugar and eggs until thick, about 3 minutes. Fold in orange mixture. Stir in flours, bakin powder and 1/2 cup yoghurt until well combined.
Pour batter into pan, bake 70 minutes. If browning too fast cover with foil. Cool on wire rack for 20 minutes, then invert onto a plate and flip back onto wire rack to cool completely. Garnish with sugar, orange segments and remaining yoghurt. Serves 12
Per serving: 200 calories, 17 g. carbs and 10 g. protein
* from what I can tell you can easily substitute regular sugar, but it would add calories