Pomegranate and Citrus Cake
Grain-free and FODMAP friendly, this pomegranate and citrus cake is as healthy as it is tasty. Grain-free, vegan and FODMAP friendly, this pomegranate and citrus cake is as healthy as it is tasty.
Recipe from Deliciously Legal.
Ingredients
CAKE
8 large eggs, seperated
120g raw sugar
2 oranges, zest
2 lemons, zest
1tsp vanilla extract
130g macadamia nuts
230g almond meal
pinch of pink Himalayan salt
FROSTING
280g purified coconut oil
120g rice malt syrup
40g arrowroot starch
40 – 60ml pomegranate juice
1 tsp vanilla extract
2 tsp beetroot powder
pinch of pink Himalayan salt
3 – 4 tbsp pomegranate molasses
TO DECORATE
2 pomegranates, deseeded
Method
- Preheat oven to 150 degrees.
- Grease and linea 23cm springform tin with non-bleached baking paper.
- Place the egg yolks, sugar, zest and vanilla in the bowl of a free-standing mixer. Beat the mixture until it is light and airy.
- Place the macadamia nuts into the food processor and process until smooth and creamy then add the almond meal to the macadamia nuts and process until combined.
- Add the meal to the yolk mixture and beat until combined.
- In a seperate bowl add the egg whites and the salt and whisk until soft peaks form.
- Add the whites to the yolk mixture and gently fold through using a metal spoon until just combined.
- Pour into prepared tin and bake for 50 – 60 minutes or when a skewer inserted in the middle comes away clean.
- Allow to cool completely in tin before removing.
- To make the frosting, place all ingredients into the bowl of a free-standing mixture and beat until thick and creamy. Place the mixture in the refrigerator for 15 minutes before icing the cake and decorate with pomegranate seeds.
- Enjoy!