Orange and Almond Cake
This Orange and Almond Cake is one of the easiest and most impressive cakes we've tried yet! At just 75 calories and 2 Weight Watchers Points, it’s slimming friendly too!
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NutritionPer Serving
- Calories75
- Carbs9g
- Protein3g
- Fat1g
- Saturates0.4g
- Sugars1g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This Orange and Almond Cake is incredibly moist and especially moreish (so don’t say we didn’t warn you!) But for only 75 calories and 2 Weight Watchers Points per portion, you can afford to indulge and still stay on plan!
Many slimming friendly cake recipes can turn out to be a bit too eggy, but not this one. It also manages not to have that strange after taste that a lot of artificial sweeteners do. This mild and fruity cake has got a wonderful texture that goes perfectly with a cup of tea or coffee – time to put the kettle on!
What diets is this Orange and Almond Cake suitable for?
This Orange and Almond Cake recipe is suitable for vegetarian and dairy free diets.
It can be made gluten free as long as you swap out the following ingredients for gluten free alternatives;
- Self raising flour
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Orange and Almond Cake?
This post contains affiliate links. Find out what this means.
We use Sukrin 1 which is an all-natural granulated stevia sweetener alternative to white sugar with zero calories.
Sukrin Gold doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like this Orange and Almond Cake.
If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.
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‘Easy peasy orange squeezy’
This post contains affiliate links: what this means
You can grab Sukrin 1 over on Amazon UK.
We also use Sukrin Gold which is an all-natural granulated stevia sweetener alternative to brown sugar with zero calories. You can also grab Sukrin Gold over on Amazon UK.
That being said you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.
How many Calories are in this Orange and Almond Cake?
There are 75 calories per portion in this Orange and Almond Cake, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Orange and Almond Cake is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 190°C. Spray a 9in cake pan with low calorie cooking spray and line the base with baking parchment.
Step 2
In a one bowl, whisk the eggs, almond extract and 60g of sweetener until the mixture is thick and leaves a trail. This will take quite a while but be patient.
Step 3
In another bowl, mix together the flour, baking powder, and ground almonds and fold into the egg mixture with a metal spoon. Stir in half of the orange zest.
Step 4
Spoon this mixture into the prepared cake pan, place in the oven, and bake for 25–30 minutes or until the cake has risen and is just firm to the touch (insert a skewer and if it comes out clean the cake is ready).
Step 5
While you’re waiting for the cake to cook, heat up the orange juice, remaining orange zest and remaining 15g of sweetener until it dissolves.
Step 6
When the cake is cooked pour half of the syrup mixture over the top and leave the cake in the pan for 10 minutes.
Step 7
Remove from the cake pan and allow to cool completely on a cooling rack.
Step 8
When cool, cut into 12 portions, and serve with a little of the remaining syrup drizzled over the top.
More delicious cake recipes for a slimming sweet fix;
How do you know when Orange and Almond Cake is cooked?
Bake the cake in the oven for 25–30 minutes or until the cake has risen and is just firm to the touch (insert a skewer and if it comes out clean the cake is ready).
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Orange and Almond Cake in the fridge?
If you have any leftovers, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Orange and Almond Cake in the fridge for approximately 3 days or so.
Can I freeze Orange and Almond Cake?
Yes! Freeze as soon as it is cooked and cooled and defrost fully before serving.
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Orange and Almond Cake
This Orange and Almond Cake is one of the easiest and most impressive cakes we’ve tried yet! At just 75 calories and 2 Weight Watchers Points, it’s slimming friendly too!
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Prep Time
15 MINS
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Cook Time
30 MINS
- KCals 75
- Carbs 9G
Instructions
- Preheat the oven to 190°C. Spray a 9in cake pan with low calorie cooking spray and line the base with baking parchment.
- In a one bowl, whisk the eggs, almond extract and 60g of sweetener until the mixture is thick and leaves a trail. This will take quite a while but be patient.
- In another bowl, mix together the flour, baking powder, and ground almonds and fold into the egg mixture with a metal spoon. Stir in half of the orange zest.
- Spoon this mixture into the prepared cake pan, place in the oven and bake for 25–30 minutes or until the cake has risen and is just firm to the touch (Insert a skewer and if it comes out clean the cake is ready).
- While you're waiting for the cake to cook, heat up the orange juice, remaining orange zest and remaining 15g of sweetener until it dissolves.
- When the cake is cooked pour half of the syrup mixture over the top and leave the cake in the pan for 10 minutes.
- Remove from the cake pan and allow to cool completely on a cooling rack.
- When cool, cut into 12 portions, and serve with a little of the remaining syrup drizzled over the top.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
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12 comments
See what others have to say
AmyFriday 2nd March 2018
I love your recipes pinch of nom but this one is waaaaaay too sweet! 60g of sweetener? Is that right? All I can taste is sweetener.
NikkiWednesday 28th February 2018
Would this cake once made, be suitable to freeze as I don’t have time to make the day it’s required or does it keep ok as I could make the day before?? Thanks
HelenThursday 9th November 2017
I love your recipes. Thank you for mending the glitch x
HelenThursday 9th November 2017
Very confused about the quantity of sweetener as it doesn’t correspond to the instructions! Having a bash at it anyway as I cobbled it together before and it was delicious!!!!
JulieFriday 18th August 2017
Hi,
I have just made this recipe for. Taster session and it went down fantastically well, just lovely
ClareSaturday 31st December 2016
I want to try this this morning it looks so yummy! Just a quick question, I can’t find when I’m supposed to put the almond extract in. I’m assuming it goes in with the egg mixture? Thanks!
KateSunday 1st January 2017
Hi Clare
Yes the extract is added to the egg mixture before whisking. The recipe has been amended
KaylaFriday 20th May 2016
Hi, cant wait to try this, looks amazing & a proper cake, as most the “SW cake recipes” ive tried are all like soufflés,
What size cake tin do you use?
KateSunday 22nd May 2016
Hi Kayla
We used a 9 inch round silicone cake tin for this one.
Barbara mitchellSaturday 30th April 2016
Hi do you have to use sukrin sugar,could you leave it out? Thanks
ClareSaturday 30th April 2016
Looks absolutely amazing! Will have to get hold of the sukrin and granulated sweetener… Where you do you buy them?
KateSaturday 30th April 2016
Hi Clare,
You can get the Sukrin Gold from Amazon, I’ve added the link to the recipe. Sukrin also do a natural granulated sweetener and an icing sugar which are great alternatives too. Both available on Amazon.
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