Reminiscent of an old world Christmas tradition, this orange scented-cake is a lovely dessert to get you and your loved ones in the holiday spirit. Please source organic oranges, especially if you choose to use the zest, as conventional oranges are heavily sprayed with pesticides.
Cake Ingredients
4 large clementines or 3 oranges, organic1/2 cup filtered water
2 1/2 cups blanched almond flour
3/4 cup coconut sugar
30 drops stevia
1 teaspoon baking powder
1/4 teaspoon unrefined salt
2 teaspoons vanilla extract
5 eggs, free-range
8 drops wild orange essential oil, optional*
Zest the oranges, making sure you have a rounded tablespoon of zest. Thoroughly peel the oranges, ensuring very little white rind or strings are still attached. Place the oranges, zest and water in a small saucepan, cover, and simmer for 30 minutes. Remove from the heat and allow the mixture to cool. Once the oranges are cooled, blend them in a high-speed blender to puree. Add the rest of the ingredients and blend until the ingredients are incorporated. Pour into 2 9 inch round spring-form pans that are lined with parchment paper. Bake at 350 degrees for 30 minutes, or when a toothpick inserted comes out clean. Remove from the oven and allow the cakes to cool to room temperature before frosting.
Frosting Ingredients
1 cup grassfed butter, room temperature1/2 cup filtered water, room temperature
1/4 maple syrup or raw honey
1 teaspoon gelatin, responsibly-sourced
15-20 drops liquid stevia
a pinch of unrefined salt
Place the water in a small saucepan. Sprinkle the gelatin over the surface of the water and allow it to start to dissolve for a minute or two. Heat the mixture over medium heat, stirring consistently until the gelatin is completely dissolved. Stir in the sweeteners and salt. Allow the mixture to cool to room temperature. Place the butter in a mixing bowl and beat it until it is creamy. Add the gelatin mixture a tablespoon or so at a time until the frosting is smooth. Frost the cake and serve at room temperature.
