SIMPLE ORANGE AND ALMOND TART (SUGAR AND GLUTEN-FREE)

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INGREDIENTS

Xylitol 200 g
Butter, soft 200 g
Coconut flour or
flaked coconut 15 g
Ground almonds or
almond flour 200 g
Vanilla essence 5 g
Almond essence 1.25 g
Eggs 3 units
Orange, zest 2 units
Orange, juice and pulp 1 unit
Baking powder 3 g
Salt 2 ml
Polenta 200 g

METHOD

  1. Preheat the oven to 160–170°C.
  2. Cream together the xylitol and butter to a light foamy texture.
  3. Add the coconut flour, almond flour, vanilla and almond essence.
  4. Add eggs last and mix for a few more seconds.
  5. Stop the mixer, add the orange juice, zest, salt and polenta, and mix well with a spoon or spatula.
  6. Pour into a greased springform pan and bake for 50 to 60 minutes.
  7. Leave to cool and serve with whipped cream, mascarpone or crème anglaise.

YIELD SINGLE-LAYER MEDIUM CAKE
PREPARATION TIME 10 MINUTES
TOTAL TIME 60 MINUTES

HISTORY OF MY DISH

This is one of my COVID-19 lockdown concoctions. It is super simple and elegant.

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