Directions:
- Pre-heat oven to 350 F (180 C).
- Grease and flour an 8 inch (20 cm) springform cake tin.
- Beat together the egg yolks and sugar until pale, thick and creamy.
- Fold in the potato flour. Fold in the almonds, orange zest and juice.
- Whisk the egg whites until stiff, then fold into the mixture.
- Turn into the prepared tin.
- Bake in the oven for 45 minutes until golden brown and firm to the touch. Remove from the tin and leave to cool on a wire rack.
- Dust with sifted icing sugar before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.71 Kcal (1895 kJ) | ||
| Calories from fat | 225.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.04g | 39% | |
|---|---|---|---|
| Cholesterol | 93mg | 31% | |
| Sodium | 46.62mg | 2% | |
| Potassium | 513.59mg | 11% | |
| Total Carbs | 50.66g | 17% | |
| Sugars | 38.05g | 152% | |
| Dietary Fiber | 6.19g | 25% | |
| Protein | 13.35g | 27% | |
| Vitamin C | 43.6mg | 73% | |
| Iron | 1.8mg | 10% | |
| Calcium | 150.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 247.71 Kcal (1037 kJ) | ||
| Calories from fat | 123.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.7g | 39% | |
|---|---|---|---|
| Cholesterol | 50.89mg | 31% | |
| Sodium | 25.51mg | 2% | |
| Potassium | 281.03mg | 11% | |
| Total Carbs | 27.72g | 17% | |
| Sugars | 20.82g | 152% | |
| Dietary Fiber | 3.39g | 25% | |
| Protein | 7.3g | 27% | |
| Vitamin C | 23.9mg | 73% | |
| Iron | 1mg | 10% | |
| Calcium | 82.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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