Tropical Almond Cake
	N.B. Fruit pieces should weigh approximately 375g each.   2 large    navel oranges   4 medium    limes (thin skinned)     cooking spray   3 large    eggs   4 large    egg whites   1 1/2 cups    sugar substitute   1 tsp    baking powder   225 g    almond meal     whipped cream to serve     1 Preheat oven to 190°c. Lightly spray a 22cm springform tin with cooking spray and line with baking paper. Scrub oranges and limes. Place oranges in a large saucepan of boiling water and simmer for 1 hour. Add limes and continue cooking for 1 hour or until fruit is very soft. 2 Remove fruit from water and allow to cool. Cut fruit in half and remove seeds. 3 Place fruit, including skins into a blender or food processor and blend until smooth. 4 Using an electric mixer or hand blender, beat eggs, egg whites, sugar and baking powder until thick and pale. 5 Fold in almond meal and pureed fruit mixture. 6 Spoon mixture into tin. Bake for approximately 1 hour or until a skewer comes out clean. Place cake tin on wire rack and allow to cool. 7 Serve with whipped cream if desired.   Servings: 10    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Energy (kJ)           % Daily Value Total Fat   0%   Carbohydrates 5.00g   2%   Net Carbohydrates 5.00g       Protein   0%      Recipe Type Low Carb, Snack   Copyright © 2006, The Gourmet Saint