4 large free range eggs
175 g almond flour
2 heaped tsps baking powder
1 lemon finely zested and squeezed separately
100ml virgin olive oil
15g erythritol sugar
juice of one lemon
Boil the oranges in a pot of water for 30 minutes until tender. Remove them from the pot and allow them to cool for a while. Cut them in half, remove the pips and blend them until pulp with the skins on.
Whisk together the eggs, erythritol and lemon zest. Add the olive oil and whisk until light and well combined. Stir in the orange pulp. Fold in the almond flour and the baking powder. Transfer the mixture to a springform cake tin that has been well greased and the bottom lined with baking paper. Bake on 160° C for one hour or until the cake is cooked and brown on top.
Place the ingredients for the sauce into a small saucepan and heat until the sugar has dissolved. Prick the cake with a toothpick making several holes. Pour the sauce over the cake. Allow the cake to cool completely before removing it from the pan. Dust with erythritol icing dusk or make a cream cheese frosting and drizzle it over the top.
Clementines can be used too.