Several weeks ago I had the privilege of hosting my sister-in-law’s wedding shower. I hummed and hawed about the desserts I would serve, since about half of the guests were either gluten-free, grain-free, or dairy-free. In the end, I selected two delicious desserts that would be appreciated by all of the guests attending.
This recipe is inspired by one of Laura Calder’s recipes, and has a wonderfully sweet aroma as you pull it from the oven. Served with a spoonful of whipped cream or sweetened coconut cream, this decadent cake is sure to satisfy your guests.
Fragrant Orange Cake
6 farm-fresh eggs, yolks and whites separated
3/4 cup local honey
2 cups almond flour
zest of two oranges
coconut oil or butter for greasing the pan (I have tried both and they both work well)
1/4 cup local honey
juice from two oranges
Pre-heat oven to 350F (180C)
Whip together egg yolks, honey, and orange zest until pale and creamy.
Stir in the almond flour.
Whip the egg whites until very stiff.
Stir in one-third of the egg whites into the almond flour mixture.
Add another third of the egg whites and gently fold in.
Add the final third of the egg whites, and fold in, making sure they are very well incorporated.
Pour batter into a greased 10 inch round cake pan, or for a more vintage look, I like to bake it in a greased bunt pan.
Bake for 35-40 minutes.
Allow to cool for 10 minutes.
Remove cake from pan and slowly drizzle the honey orange glaze over the top of the cake allowing it to soak in.
Serve with sweetened whipped cream or sweetened coconut cream.