| Prep Time | 25 minutes |
| Cook Time | 1 hour |
| Passive Time | 2 hours |
| Servings | pieces |
Ingredients
Wet ingredients
- 2 whole navel oranges
- 5 large eggs
- 1 tsp almond extract
- 1/2 medium lemon's juice
- 1 cup cane sugar
Dry ingredients
- 1 1/2 cup almond flour or meal (meal will make it more on the moist side)
- 1 1/2 cup oat flour
- 1/4 cup coconut flour
- 1/2 tsp salt
- 1 Tbsp baking powder
Topping
- 1/4 cup sliced almonds
- 2 Tbsp brown sugar
Ingredients Wet ingredients
Dry ingredients
Topping
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Instructions
- Boil the oranges in a covered pot for 2 hours; ensure water covers them as much as possible - check a few times, as you may have to add water if it evaporates. Preheat oven to 350F. In a blender or food processor, blend all wet ingredients until smoothly pureed. In a large mixing bowl, combine dry ingredients and stir to mix evenly, then add wet ingredient and fold to combine until completely incorporated. Grease a tall cake dish or bundt pan (mine was 8″ diameter and about 3″ deep), then sprinkle brown sugar and sliced almonds evenly in the bottom. Pour in the cake batter and bake for 45-55 minutes, until browned on top and springy to touch.
- Right after removing, slide a knife or small spatula down the sides to loosen it, and wait until it's cooled for about 1 1/2 hours to turn out onto a plate.
