This gluten-free orange cake is putting me in the “dessert for dinner” kind of mood. It just looks so tasty! But because I’m always trying to eat healthy, this cake is sugar free! Delicious and won’t blow you up into the shape of a beached whale. We like that! We also really like oranges.
Ingredients
2 medium oranges
3/4 cup coconut palm sugar
6 large organic eggs
1 1/2 teaspoons baking powder
1 1/2 cups blanched almond flour
Directions
Place the oranges with the peel in a medium saucepan and cover with water. Bring to boil, reduce the heat and simmer for 2 hours. Add more water if necessary. Remove the oranges from the water and let cool. Oranges can be refrigerated overnight or up to two days if desired. Preheat the oven to 350 degrees F. Prepare a 10-inch springform pan by lining with parchment paper and lightly oiling the paper. Cut the oranges open and remove any seeds. Put the oranges, including the peel, in a food processor fitted with a steel blade. Process until smooth. Measure out 1 1/4 cups of pureed orange. Set aside. Put the coconut palm sugar in a blender and process until it reaches the consistency of powdered sugar. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs until combined. Add the powdered palm sugar and beat on medium-high until the eggs are thick and airy. When you lift the beater, the mixture should set on the surface for a second until it disappears. Mix in the blanched almond flour, then mix in the orange puree. Transfer batter to the prepared pan. Bake for 50 minutes to 1 hour, until a knife inserted in the center of the cake comes out clean. The cake will also pull slightly from the edges of the pan. Let cool for 20 minutes on a wire rack, then run a thin, offset spatula between the cake and the edges of the pan. Remove the outer rim and let cool completely. Store covered at room temperature.
