I always get inspired when working with and discussing meal and snack ideas with our Pain Program clients. My favourite most recent inspiration are these orange and almond cakes, inspired by Angela!
They are moist, refreshing, and satisfying!
This recipe uses almond meal to replace normal white flour and doesn’t need butter. They are lower in carb and saturated fat, higher in protein and fibre, and are easy to make with simple ingredients.
- 1 orange(s) (roughly 200-300g)
- 3 eggs
- 1/3 cup sugar
- 1.5 cups almond meal
- ½ tsp baking powder
- ½ tsp vanilla extract
- Preheat oven to 170C.
- Grease 12-hole muffin tray
- Place the orange(s) in a saucepan and cover with cold water. Place lid onto the saucepan and bring to the boil, then uncover and allow to simmer for 15 minutes.
- Drain the cooking water from the orange(s). Chop orange(s) into quarters. Remove any visible pith and seeds, then place in a blender or food processor and blend until smooth.
- Place eggs and sugar in a large mixing bowl and beat with a hand mixer until pale, fluffy and doubled in size.
- Add the orange mixture, vanilla, baking powder and almond meal into the bowl and mix well.
- Spoon the mixture into the muffin trays, filling each hole ⅔ of the way, then cook for 15-20 minutes or until golden with springy tops and a skewer comes out clean.
Great for that mid morning or afternoon snack, and easy to take on the go!
I hope you enjoy these Orange and Almond cakes inspired by our client Angela.
Grace (Daiqing) Yu - Dietitian and Nutritionist
Grace graduated from Flinders University with a Masters in Nutrition and Dietetics. She has a strong passion for food and cooking and is well-exposed to both Asian and Western cultures and cuisine. Grace believes everyone should enjoy food while also staying healthy and feeling good! She provides a nutrition assessment and can tailor an individualised meal plan to develop sustainable healthy eating habits that fit into your lifestyle.
More info can be found here