Of which 15 g sugars and 2.9 g saturated fat.
No-added-sugar version: 243 kcal and 1.5 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Vitamin E (almond)
Allergens egg, tree nuts
Dense almond, orange and olive oil cake
Moist and sophisticated, Mediterranean-style, with no refined flour.
Ingredients
- 2 cups almond flour (192 g / 7 oz)
- ⅔ cup sugar (135 g / 5 oz) — no added sugar: 1 cup erythritol (190 g)
- 2 oranges (zest only)
- 4 eggs (200 g / 7 oz)
- 1 tsp baking powder (4 g)
- ½ cup mild extra-virgin olive oil (108 g / 3¾ oz)
- 2 tbsp orange juice (30 g / 1 oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 170 °C (340 °F), then grease and line a 20 cm (8 in) round cake pan.
- Combine the almond flour, sugar and orange zest.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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