Spanish orange and almond cake variations: This cake is delicious served with a mixture of 2⁄3 cup whipped, reduced-fat cream and 150 g ricotta cheese. • Instead of ground almonds alone, use a mixture of 1 1⁄4 cups each of ground almonds and semolina or instant polenta. Because this cake will be a little drier, drizzle over 2–4 tablespoons Grand Marnier, Amaretto liqueur or freshly squeezed orange juice rather than dusting with icing sugar.
Per serving: 275 calories, 8 g protein, 17 g total fat, 2 g saturated fat, 108 mg cholesterol, 24 g total carbohydrate, 24 g sugars, 3 g fibre, 30 mg sodium
Using whole oranges boosts the fibre and vitamin C content of this cake. Studies have shown a connection between a regular intake of vitamin C and the maintenance of intellectual function in elderly people. Also, this cake is suitable for those on gluten-free or wheat-free diets as it is made without flour.