The Orange Bread without sugar is a typical Sicilian cake, fragrant thanks to the large amount of oranges in the dough. This version is made with erythritol, a zero-calorie sweetener perfect for those who need to control their glycemic index (in fact, it is recommended for diabetes) or those who want to eat a dessert without feeling (too) guilty. For those who prefer to use granulated sugar, there is a conversion in the ingredients. Thanks to the use of almond milk, this cake is also perfect for those who are lactose intolerant.
I prepared this cake with my trusty Bimby TM31 but it can easily be made with a multifunctional robot or with bowls and a whisk! In short, it’s accessible to everyone! If I piqued your interest, follow me!
For other delicious and quick desserts, I recommend checking out these links
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Winter, Spring
Ingredients for sugar-free orange bread
To give a more rustic touch, I used ancient grain multigrain flour, but of course, any type of flour can be used. This cake is great for using up oranges that may be left over at home and might have some blemishes. Just remove the ‘bad’ parts and use the rest!
- 1.5 cups flour (multigrain ancient grains)
- 0.8 cup potato starch
- 14.1 oz oranges (pulp and peel)
- 1 cup erythritol (or 1 cup granulated sugar)
- 0.5 cup almond milk
- 0.5 cup peanut oil
- 1 tsp fine salt
- 1.8 oz sliced almonds
- 1 packet baking powder
- 3 eggs
Useful tools for sugar-free orange bread
- 1 Mixer Bimby tm31
- 1 Food Processor
- 3 Bowls
- 1 Spatula
- 1 Sifter
- 1 Strainer
- 1 Cake Pan
Steps
Wash and dry the oranges, remove any waste, and cut them into pieces, including the peel. Remove the seeds and then blend them at speed 7 for 25 seconds in the Bimby.
After slightly beating the eggs, add them to the oranges and blend at speed 4 for 30 seconds to mix them well. They should still be frothy and fluffy.
Add the erythritol (or sugar if you want to make the recipe more traditional) and blend at speed 4 for 25 seconds.
Sift the chosen flour (in my case multigrain) and add the potato starch.
Add the vanilla baking powder to the two flours by sifting it through a fine sieve. Stir with a spoon to combine the three elements.
Add the milk; in my case, almond milk, but cow’s milk can be used as well. Blend at speed 4 for 30 seconds.
With the Bimby running at speed 4, add the flours a little at a time through the opening to mix them optimally with the mixture. It took me about 1 minute and 45 seconds.
Still with the Bimby running at speed 4, pour the oil in a thin stream through the opening, slowly and gradually.
Finish with the salt and let the Bimby run for another minute to mix all the ingredients well. Now everything is ready for baking!
In a 24-centimeter non-stick cake pan greased with release agent (or lined with parchment paper) pour the mixture and level it. Sprinkle with sliced almonds and bake in a preheated oven at 356°F in static mode for 60 minutes. Still, do the toothpick test, it should come out slightly damp due to the large amount of oranges.
Once cooked, let it cool on a wire rack. The sugar-free Orange Bread is good as is, but no one forbids topping it with powdered sugar or filling it with orange-flavored pastry cream! In the latter case, it could easily become a birthday cake!
FAQ
If I don’t have sliced almonds, what can I do?
The original orange bread does not require anything other than a dusting of powdered sugar once cooled. But if you want to maintain this ‘crunchy’ taste, you can choose another nut, such as chopped hazelnuts or pistachios. Or add sugar sprinkles… if sugar is not an issue!
