If you’ve followed my blog for a while, you’ll know I’m a big fan of choc-orange! I just can’t go past this flavour combo.
With winter soon upon us, it’s the season to get stuck into some delicious, juicy oranges.
At my place, oranges are in abundance! Among everyone in my family we have about four orange trees, so there is no shortage of these yummy fruits this time of year.
I’m always on the hunt for new recipes to get the most out of my orange supply and this time, I just couldn’t go past a little choc-orange collaboration.
Why try my diabetic friendly candied orange cake?
This is a really quick and easy recipe, at at only 7.8g of carbohydrate per serve and no added sugar, this is definitely a cake you’ll want to keep making.
My Diabetic Friendly Candied Orange Cake lasts really well for up to a week in the fridge, which is great when I’m craving something sweet after work, with a nice hot cup or coffee.
It also uses natural Greek yoghurt and full cream milk in place of butter or oil, which is really great not just for people with diabetes, but anyone looking for a healthier treat.
So give it a go.
For another great recipe, why not try my Choc Orange Bundt Cakes?
Diabetic Friendly Candied Orange Cake
- 1 orange (zest) (large)
- 3 tsp 100% pure sugar-free vanilla extract
- 300 g almond meal
- 35 g semolina
- 1 1/8 tsp 100% pure stevia extract powder
- 3 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 3 eggs (large)
- 1 1/2 tsp almond extract
- 100 g Greek yoghurt
- 1/4 cup milk
For the candied oranges: one large orange sliced paper thin, 1/8 tsp 100% pure stevia extract powder, 1/2 tsp ground cinnamon
For the chocolate: 4 tbsp full cream milk powder, 2 tbsp full cream milk, 1 tsp coconut oil, 1/8 tsp 100% pure stevia extract powder, 1 tbsp unsweetened cocoa powder
Pre-heat oven to 170 degrees Celsius.
Add all dry ingredients to a mixing bowl, including the almond meal, semolina, stevia, baking powder and bicarbonate of soda and mix with a spoon until well combined.
In a separate bowl, add the wet ingredient, including the zest of one orange, vanilla, eggs, Greek yoghurt and milk and mix until well combined.
Pour the wet ingredients into the dry ingredients and mix with a whisk until well combined. Pour the batter into a round silicone baking tray approximately 27cm diameter x 5cm deep. Gently tap the baking tray on the bench to smooth out the batter.
Remove all the white pith from the remaining orange and slice it into approximately 12 paper-thin slices using a serrated knife. Layer the sliced orange around the perimeter of the cake.
Put the cake into the oven and bake for approximately one hour.
Meanwhile, to make the orange glaze: juice one large orange and pour the juice into a small saucepan. Add the stevia and cinnamon and whisk. Bring to the boil, before turning down the heat and simmering on medium for approximately 5 minutes or until the mixture thickens. Set aside.
Once the cake is cooked, remove it from the oven and allow to cool slightly. Remove cake from the pan and place onto a serving tray.
Using a silicone brush, gloss over the glaze onto the orange slices and the cake.
To make the chocolate, add the milk powder, stevia and cocoa into a small bowl and mix with a spoon until well combined. Add the milk and coconut oil to a small microwave safe cup and heat for 20 seconds (in winter you may need to heat for 30-40 seconds as the coconut oil will be solid). Pour the warm milk over the dry ingredients and mix with a metal spoon until well combined.
Drizzle the chocolate immediately over the cake using the metal spoon.