Orange, cranberry & almond cakes


Orange, cranberry & almond cakes made with almond flour and buckwheat or oat flour – delicious!

(makes 2 delicious cake)
1 cup Sukrin almond flour
½ cup buckwheat or oat flour
½ cup ground almonds
½ cup Sukrin:1 sweetener
1 tsp baking powder
½ tsp ground cinnamon
½ cup dried cranberries (or a mixture with
raisins too)
Zest and juice of 1 orange
3 eggs
1 tsp almond extract
1 tbsp coconut oil, melted
Sukrin icing sugar alternative, to dust

How to make it…

Preheat the oven to 180°C and grease three small Bundt cake tins, or equivalent. You can bake these in mini loaf tins, muffin tins or even a large cake or loaf – timings will vary, but it’s up to your preferences and how you wish to serve the finished treat! Mix together the almond flour, buckwheat or oat flour, ground almonds, sweetener, cinnamon, baking powder and cranberries in a large bowl. Zest the orange and add it to the dry ingredients, then juice it into a jug. Whisk in the eggs, almond extract and oil until the eggs are well beaten. Pour this into the bowl and stir well so you have a thick but pourable batter. Divide between the cake tins evenly, making sure it reaches near to the top. Bake for about 20-25 minutes, until risen, golden brown and cooked through. Leave to cool, then gently remove from the tins. When fully cooled, use a sieve to sprinkle over some Sukrin icing sugar to dust the cakes for the finishing touch. Now enjoy with a dollop of ice cream or custard for a little extra indulgence!

For more recipes from Pamela visit her blog at: Pamela is hugely passionate about health, food and fitness and the affect these all have on the body.