Orange and almond cakeEdiblesLifestyle·1 min read By Nerys Whelan This recipe is extracted from The Keto Chef’s Kitchen by Nerys Whelan, Mary Egan Publishing, RRP $69.95 Keto doesn’t have to be hard says Kiwi chef Nerys Whelan. Her debut cookbook, The Keto Chef’s Kitchen, is bursting with delicious and healthy recipes. This orange and almond cake is gluten-free and sugar-free. Ingredients:Makes 12 portions For the cake4 eggs150g xylitol190g ground almonds1 tsp baking powder2 tsp orange essence6 oranges, zest For the icing250g mascarpone50g xylitol dissolved in2 Tbsp boiling water1 tsp orange essence1 orange, zest Method: Preheat your oven to 160°C fan bake. Line a 26cm round cake tin with baking paper. In a stand mixer, whisk eggs and sweetener until pale and fluffy. Sift the ground almonds and baking powder together. Add the orange essence and zest to the eggs and whisk for another minute. Sprinkle the dry ingredients a third at a time into the eggs and gently fold through. Pour into lined cake tin and bake for 30–40 minutes, or until a toothpick inserted into the centre comes out clean and the top springs back when pressed lightly. Leave to cool in the tin for five minutes then turn out onto a wire rack to cool completely. For the icing, mix all of the ingredients together in a bowl. Once the cake has cooled completely ice with orange mascarpone icing. WIN: The Keto Chef’s Kitchen We have a copy of The Keto Chef’s Kitchen by Nerys Whelan to give away! Go in the draw here!