One of my favorite holidays is just around the corner and I wanted to make something extra delicious! I love Easter and spring. I’m more of a warm weather girl, so when the sun starts to come out and I can spend more time outside soaking up vitamin D, I’m happy. I’m also really close to my family and Easter is one of our biggest family gatherings. My aunt and uncle host Easter at their house which is just across the river from my families home. We live in a small farm town in Northern California along the Sacramento River. It’s beautiful. And most years the sun is shining on Easter. We do a big potluck with tons of food, side dishes, desserts, wine and tasty drinks. My uncle roasts pork loin and it’s to die for! And everyone brings a bag of eggs for our big Easter egg hunt. We split the kids in half, one for the big kids, and one for the little ones. It’s so fun. I still feel like a big kid, but unfortunately at 29 I’m too old to hunt! At least I can partake in the wine consumption.
We have a lot of traditional dishes at our annual Easter get together, but we also like bringing new dishes as well. Over the years some of my family members have been diagnosed with Celiac and some have chosen a gluten free and/or paleo diet for other health reasons. I love coming up with a dessert that everyone can enjoy regardless of their diet. So this year I’ll be making this Orange Almond Flour Cake with Bob’s Red Mill Almond Flour. Bob’s Red Mill Almond Flour is ground from whole, blanched sweet almonds. It bakes really well and I’m always so happy with the taste.
Orange Almond Flour Cake
Prep 15 min
Cooking 30 min
For the cake:
- 2 cups Bob's Red Mill almond flour
- 1/2 cup Bob's Red Mill potato starch
- 3/4 cup coconut sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 & 1/2 cups chopped oranges (about 2 oranges)
- 6 tbsp melted butter (or ghee or coconut oil)
- 2 eggs
- 2 egg whites
For the icing:
- 1/2 cup powdered sugar
- 2 tbsp melted butter (or ghee or coconut oil)
- 1 tbsp orange juice
Icing option 2 (without powdered sugar):
- 3 tbsp honey
- 3 tbsp butter (or ghee or coconut oil)
- 3 tbsp almond milk
- 3 tbsp orange juice
- Preheat oven to 375F
- In a large bowl combine the almond flour, potato starch, coconut sugar, salt, baking soda and baking powder
- Add the oranges to a food processor and pull a few times to chop them, but don't completely puree them. You want 1 & 1/2 cups of thick orange chunks with some juice
- In a separate bowl combine the oranges, melted butter, eggs and egg whites. Blend together with an electric mixer.
- Pour the wet ingredients into the bowl with your dry ingredients and blend
- Grease a 9" cake pan with butter or cooking spray. You can also line the cake pan with parchment paper by cutting a round circle for the bottom and a strip to wrap around the inside.
- Pour your mixture into the cake pan and bake for approximately 30 minutes. The cake is done when a toothpick can be inserted into the center and comes out clean.
- Once the cake is completely cooled remove from the pan and transfer to a plate or dish.
- Prepare the icing by whisking together the powdered sugar, melted butter and orange juice.
- If you're using icing option 2, add the honey, butter, almond milk and orange juice to a sauce pan over low heat and stir until it begins to simmer. Remove from heat and let cool.
- Pour the icing on top of the cake and let it set.
- Optional decorations: dried orange slices and sliced almonds
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.