A lot of low-carb baking recipes feel very much the poor relative of their high-glucose cousins. You often feel that you’re eating a sterile ‘copy’, which doesn’t do justice to the original, & is tinged throughout with disappointment. No so with these!

I cannot advocate this recipe enough! The citrus zing is just what the doctor ordered on a gloomy autumn day. The density of the ground-almonds & coconut lends the cake that really ‘substantial’ feeling – exactly where most flour-free cakes fall short of the mark!

It’s difficult getting as far as applying the icing – the urge to dig in whilst they’re still warm is almost overpowering! The same goes for the frosting itself… One taste will never be enough to check the flavour!

Because the cake is incredibly low in carbohydrate, it’s perfect for diabetics, paleo-fans, gluten-intolerants and those on a ketogenic-diet. It’s truly astounding that you can eat this and lose weight. Pinch me…!

To make the cake, weigh up 6oz of ground-almonds and 4oz of dessicated coconut. Add to a sturdy mixing-bowl and stir in 1 teaspoon of bicarbonate of soda, plus the same of flaxseed.

Measure 3oz of xylitol sweetener and combine this with the almond-mixture. I always use xylitol in baking. In my experience, it’s the only sweetener which retains its sweetness once cooked; and its granular texture means that it behaves exactly like sugar in cake-recipes.

Set 2 large tablespoons of coconut-oil to melt by the range; or microwave it until liquid. Finely grate the zest of 1 large orange and add both this and the coconut-oil to the mixing-bowl. Finally, stir in 3 beaten eggs, the juice of one lime, and fold until you have an easy-to-please dropping-consistency.

Spoon the cake-mix into your cake-tins. I used small, individual squares, but this can equally go into one larger tin; round or square to your preference. Bake in a moderate oven for circa 30 minutes, until risen, golden but not too brown. The cakes should be spongy and resistant to the touch, and rise back up when pressed lightly with the finger. Remove from the oven and cool until room-temperature.

Once the cake is thoroughly cooled (and yes; it needs to be, or your icing will melt everywhere); place 4 large tablespoons of mascapone into a bowl. Add half a cup full of table-sweetener (this can be other than xylitol, because it’s uncooked) and the zest of an orange. Fold through with a knife until the zest is pleasingly dispersed into the mixture. Make sure not to over-mix or it will go runny. Test for sweetness, adjusting zest or sweetener levels to your preference.

Layer the frosting generously atop the cakes with a palette-knife. This is not a time to scrimp! Sprinkle with more grated zest and lightly toasted almonds to decorate.

You know what to do next!

Thanks for reading & bon ap!

Adam.