Graham’s Low Sugar Orange Almond Bundt Cake
Bundt cakes became popular in the 1950s after the creation of the Bundt pan by Nordic Ware.
This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 cup All-purpose flour
- 1 cup Almond flour
- 2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter
- 1/2 cup Granulated sugar substitute
- 2 Eggs
- 2 tablespoon Orange zest
- 1/2 cup Fresh orange juice
- 1 teaspoon Almond extract
- 1/2 cup Greek yogurt
- 1/4 cup Sliced almonds
- 1/4 cup Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- In a large bowl, cream together the unsalted butter and granulated sugar substitute until light and fluffy. Beat in the eggs one at a time, then stir in the orange zest, fresh orange juice, almond extract, and Greek yogurt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared bundt cake pan and smooth the top. Sprinkle sliced almonds on top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.