Low Sugar Cardamom & Orange Cake

Place the orange in a pan and cover with cold water, bring to the boil then simmer gently for 30 minutes until the orange is soft. Put the orange into a bowl of cold water and leave to cool.

Preheat the oven to 180C /160 fan/gas mark 4. Lightly grease and line a 21cm round loose bottomed cake tin with baking parchment.

Roughly chop the whole orange and discard any pips then place the orange in a food processer and blend until smooth.

Sieve the flour, ground almonds, baking powder and cardamon into a bowl. In a separate bowl whisk together the Truvia for Baking Caster and eggs until thick and creamy. When it is ready the whisk should leave a trail on top of the mixture.

Using a spatula gently fold the flour mixture and pureed orange into the sugar and eggs.

Pour the mixture into the prepared tin then bake in the preheated oven for 30-35 minutes, until the sponge is golden and firm to touch. Allow to cool slightly in the tin before turning out onto a wire rack to cool completely.

To make the icing, sift the Truvia for Baking Icing into a bowl and add enough orange juice to make a thick icing. Drizzle over the cake and sprinkle over the orange zest and toasted flaked almonds.

To make the icing, sift the Truvia for Baking Icing into a bowl and add enough orange juice to make a thick icing. Drizzle over the cake and sprinkle over the orange zest and toasted flaked almonds.

For variety, top with roasted chopped pistachio nuts