Orange cake recipe

[Guest guest]

I came across a recipe for orange cake at a gluten-free site

(Elana’s Pantry), which I adapted for the SCD. I thought some of you

might like to try it. I’ve made it twice now and my husband and I love

it.

It’s fabulous tasting if you like intense orange flavor

and can eat oranges (cooked), almond flour and eggs. It makes an elegant, light

textured, but intensely flavored round, single layer cake. In a restaurant you’d

pay big bucks for a piece and it would be called gateau. ;-)

SCD Orange Cake

2 oranges (preferably Valencia, organic)

4 eggs

¼ to ½ cup honey (to your taste)

2 cups almond flour

½ tsp. sea salt

1 tsp. baking soda

Wash the oranges. Boil them whole, peel and all, for ½ hour or as

long as necessary until soft.

Place in food processor, blend until smooth.

Process in the eggs, honey, almond flour, salt, baking soda.

Pour batter into a 9” round pan.

Bake at 375 for 45-50 minutes.

Cool in pan for while (this is really good either warm or cold).

Glaze:

Pour 1-2 cups unsweetened orange juice into a sauce pan and put

on low heat to simmer for as long as necessary to reduce the water content,

leaving an orange “syrup.” This could take an hour, maybe or more. (This

reduction can be quite thick or more liquid, your choice; if 2 cups doesn’t

make enough for the whole cake, you can always make extra later, as you eat the

cake.)

I put the resulting “syrup” in a jar and keep it in

the refrigerator, drizzling or spreading it on individual pieces of cake when I

cut them.  

n