This recipe uses Jack Berry™ Sunflower Seed Flour from the Gluten-Free range. This flour is a great cheaper alternative to almond flour, it is high in protein, fibre and low in salt. This cake is easy to make and if you substitute the eggs it makes a great cake that is perfect for those following a vegan diet.
1 ½ cups of sunflower seed flour
4 eggs (or Vegan substitute)
½ cup granulated sugar or sweetener
1 tbsp orange zest
1 tbsp orange juice (optional)
¼ cup flaked almonds or roughly chopped nuts of choice
¼ cup icing sugar or sugar-free powder
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 9 inch cake tin and put aside.
Place the flour, egg yolks, sugar, orange zest and juice in a large mixing bowl and mix well. In a separate bowl whisk the egg whites until they form stiff peaks.
Fold the egg whites in to the dry mixture until all the ingredients are fully combined and transfer the cake mixture in to the greased cake tin. Top the mixture with the flaked almonds or nuts of choice and place in the centre of the oven and bake for 25 – 30 mins.
Remove the cake from the oven and let it cool down on a wire tray before dusting it with powdered sugar.
You can replace the orange zest and juice for lemon and this works just as well.
Do not expect this cake to rise like a sponge cake, it is fairly dense in texture but full of flavour.