Prep Time

10 minutes

Cooking Time

60 minutes

Yields

12 Servings

Ingredients For The Cake

• 1 big organic orange with rind, about 250 grams
• 2 ½ cups almond flour
• ½ cup evaporated cane sugar
• ½ cup tapioca starch, 85 grams
• ¹⁄3 cup water
• 4 tsp baking powder

Ingredients For The Syrup

• ¼ cup fresh orange juice
• 2 tbsp evaporated cane sugar

Directions For The Cake

1. Place the orange in a saucepan of water. Over medium heat, simmer the orange for 30 minutes until you can pierce the rind with no resistance. Drain water and let the orange cool.
2. Chop, remove seeds and blend the orange (including rind) in a food processor into a puree.
3. Add the rest of the ingredients with the pureed orange to the food processor and blend into a thick consistency batter. Add more tapioca starch if the batter is thin. Aim for a thicker batter.
4. Oil the baking tin and preheat the oven to 170°C / 340°F. (You may use Avocado oil because of its neutral flavor or vegan butter).
5. Pour the batter into the baking tin and bake for approximately 4o minutes. Insert a skewer to check if the cake is well baked. The skewer must have no wet batter on it.
6. When done, let the cake completely cool in the baking container.

Directions For The Syrup

1. Combine the orange juice and the cane sugar in a small saucepan and heat until the sugar has dissolved. Drizzle the syrup on the cake.
2. Serve and enjoy!

Notes

• If you enjoy the bitterness of the orange zest, put less sugar; if not, you can use more sugar. I love the bitterness of the orange zest!

This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.