Protein Orange Almond Cake

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I’m in shock at how at how absolutely delightful this turned out to be. The whole thing: WHAT. A. TREAT! This experiment began when I saw Yusef’s adaptation of his mom’s recipe here http://www.propanefitness.com/forum/topic/orange-and-almond-cake-wheat-free. Immediately, given that I love almonds oranges and orange cake, winked at me fiercely, screaming to be made -> with protein powder. Ah, la, la! OK, this is what I did: I followed Yusef’s recipe above but cut it by a 3rd so I could make a smaller cake since this was an experiment.

Ingredients:

1 orange
53g vanilla whey
vanilla essence
2 egg yolks
80g almonds
baking powder
5g extra virgin olive oil
2 egg whites

Directions:

1. First, I boiled a whole (washed, obviously) orange until it was soft. When soft (so a knife went in easily), I cut off the top and bottom and cut it in half to deseed it only to discover it was seedless anyways. It then went into the food processor until a mush was made.

2. In a bowl, I mixed in 53g of vanilla whey, vanilla essence, and 2 egg yolks. Then, to this, I added 80g of roughly ground almonds, some baking powder, 5g of extra virgin olive oil and cinnamon (Yusef’s recipe doesn’t call for olive oil but I thought it’d be good; his recipe also doesn’t call for cinnamon but as you probably know by now, I can’t get enough of the stuff).

3. In another bowl, I beat 2 egg whites to stiff peaks. The orange/whey mixture was then folded into the egg whites.

4. When more or less combined, the whole thing was put on a coconut-oiled cake trey and baked for about 20 minutes at 180 degrees, (celcius).

5. When it came out (smelling insanely), I had a bite and flipped out because, well, it’s delicious!

6. After the second bite though, I thought about how it really reminded me of French Toast so I added some maple syrup to the whole thing and even more cinnamon. Oh ho ho!! I ended up getting 8 fat but small slices out of the whole thing.

Macros per Serving (out of 8):

 120.6kcals
8.5g protein
8.2g carbos (3.25g fiber)
6.7g fat (0.7g saturated)

  • Anonymous

    this looks DIVINE! I’ll be doing it sometimes next week (I’m waiting for the parcel with almond flour in it!!!) but since I’not a big fan of oranges I’m thinking of maybe substituting it with apple? or I need to think of a more exciting fruit. any ideas?

    btw I still haven’t made the psylium/eggwhite omlet, but as soon as I’ll try I’ll let you know. i’ve been putting it off because of my previous failures with psyllium. I will get to it at some point though.

    btw I love your blog! I’m actually considering making one myself- all thanks to you!

    D.

  • http://www.blogger.com/profile/02572812455497161943 anna

    Hi D!!! thanks for liking my bog and a big fat wooohooooooo to starting your own! Let me know when you do and I’ll be on it like a hot protein pancake ;-)

    About the recipe, as I said here https://www.facebook.com/HighProteinFoods I am thinking of making this cake with a whole lemon next time, some walnuts with the almonds, and poppy seeds. It would result in a Lemon Poppyseed cake OR a bunch of cute lil muffins!! I will try this soon and let you know how it is but I would imagine it would work!

    I dunno about substituing the above with apple…maybe? but the texture would be very different… you could use apple sauce instead of the mushed up orange??? :-)

    Just follow the ingredients from above using a lemon instead, maybe add more vanilla and more whey protein (so it does away with any sourness!) and go from there?

    Also, almond flour, i just ground a bunch of almonds (or whatever nuts really). Did you get almond flour or ground almonds, are they the same thing? hehe I dunno maybe not! if not, wow! almond flour sounds interesting and I want to hear what it’s like!!!

  • Anonymous

    hi! I got almond, walnut, hazelnut and sesame, oh and coconut! never bought them before, so I have no idea how they taste, but I’ll let you know. they are not the same as ground, because they are previously deoiled and then ground. and the fat % is about 10-15%. I just got the e mail that they will be here before next monday! and I can’t wait. I ordered peanut (deiled) flour before and coconut flour too, and they were very good in baking, but not good on it’s own. also I’m getting 5 (!!!) flavours of protein powder (I have NOTHING left)but there is some problem with a credit card so it will probably take a little over a week.
    Right now my kitchen is empty! So the second I get some ingredients I’ll be able to experiment a little. oh and I’ll make that blog soon!
    btw, where do you live?

    :D
    D.

  • Anonymous

    Hiii!
    I’m a Swedish fan of urs, u r doing a great job. I baked this caked but unfortunately it never yeasted. any idea why?

  • http://www.blogger.com/profile/02572812455497161943 anna

    What do you mean it never yeasted?

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Anna Sward is the creator of Protein Pow – the world’s number one resource for protein powder recipes. Anna is the world’s leading expert on protein powder-based cooking. Her recipes have been featured in several leading magazines and she is a columnist and feature writer at bodybuilding.com, Muscle & Fitness magazine, and Bulk Powders Australia . Anna regularly hosts cooking workshops with professional athletes and members of the general public. She is the author of The Ultimate Protein Powder Cookbook and creator of the Protein Pow App.

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