Makes 12 servings
Total Prep Time: 1.5 hours
Ingredients
2 oranges
1 tablespoon butter, melted
3 pastured eggs
½ cup raw honey or maple syrup
3 cups almond flour
1 teaspoon baking powder
½ cup slivered almonds
Directions
Put oranges whole in a pot. Add enough water to cover and bring to boil. Then lower the heat and simmer for about 1 ½ to 2 hours, until you can easily poke through the skins with a skewer. Remove oranges. When cool enough to handle, roughly chop and transfer to a food processor. Process until smooth.
Preheat the oven to 350ºF/180ºC. Grease a 9-inch/22 cm spring-form pan with butter and line with parchment paper.
Break eggs into a mixing bowl together with the honey and beat till fluffy. Add in orange pulp, almond flour and baking powder. Beat till well combined. Pour into pan, sprinkle with almonds and bake for 45 minutes to an hour. When you insert a skewer into the centre of the cake and it comes out clean, it’s cooked. Remove and transfer to wire rack to cool. Serve with whipped coconut cream.
