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?

Anna Sward is the creator of Protein Pow and one of the world’s leading experts 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 fitocracy.com. Anna regularly hosts cooking workshops with professional athletes and members of the general public. She is the author of Protein Pow(d)er: the Cookbook and creator of the Protein Pow App.

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