Muscling in on a classic

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Familiarity doesn’t always breed contempt.  Sometimes it begets comfort.  It can be very reassuring and soothing.  It can be joyful, playful, and nostalgic.   The familiar can be amazing.

I thrive on change and fearlessly love experimenting with the new, in work and life, and definitely with food.  But I also love need my comfort foods.   It doesn’t have to be for any particular reason, although stressful times, special occasions, or just because it’s winter, are all reason enough.  Sometimes it is just because they bring such a smile to your face and you can enjoy them with the same unbridled joy as a child might.

I’ve been doing quite a bit of recipe testing for various projects over the past month.  It’s been fun, occasionally frustrating and confusing, but always rewarding.  I’ve had to acquire a whole new level of patience with some projects, when a slow and steady pace of development has been the wiser path to tread.  As a result, I’ve managed to provide a steady stream random assortment of goodies to eat for pretty much everyone but me!  Which explains the lack of high protein fit food recipes on this blog.

I’ve recently started having cravings for treats I’ve not enjoyed in a while … like cake.  I haven’t experienced actual cravings for anything except Moroccan baked eggs and tuna in ages.   I always feel a bit conflicted with sweet cravings.  Part of me wants something truly lush … full on sugar, butter, rich, chocolatey decadence.  The other part of me wants something that will fit my macros without leaving me to starve for the rest of the day … although … sometimes it’s a sacrifice I’m willing to make 😀

In the end, every part of me will always choose something simple and well loved … dare I say it … something familiar.  There are few cakes as simple and familiar as the classic orange and almond cake by Claudia Roden.  You’d be hard pressed to find a café in Australia that does not serve a version of this beautiful dessert cake.

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Of course, I had to make it sugar free, and lower its body fat percentage :D, make it higher in protein and suitable for anyone on a low FODMAP diet (like me).  Some simple changes to the classic recipe have not altered either the flavour or the texture of this gorgeous cake.  I’ve just put a little muscle into the original, so to speak.  Macros are included below the recipe, as usual.  They are grand.

So now we can enjoy this fabulous dessert, whatever our cake preferences are.

It certainly hit the spot for me.  I made this one with my favourite blood oranges, in season right now and super sweet and fragrant, and served it with a generous dollop of Greek yoghurt, and shaved dark chocolate.  It would also be fantastic with cream, ice cream, or on its own.

Can you tell the difference between this and the original?  Unlikely.  So far, nobody here has got wise to my shenanigans.

A great fit food dessert … a new twist on an old familiar favourite.  The best combination.


This recipe is included in the Protein Baking Evolved cookbook.  Get your copy here!


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Macronutrient Profile

Note that there is no added sugar in this recipe.

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