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Flourless Cranberry Orange Almond Cake Recipe

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This recipe for Flourless Cranberry Orange Almond Cake is from Meme's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small oranges or 1 jumbo orange, best if organic, unwaxed and seedless
3 extra-large eggs
1 Cup coconut palm sugar, or powdered unrefined sugar substitute of choice
3 Cups blanched almond flour
11/2 tsp baking soda
1/4 tsp almond extract (optional)
1/2 Cup cranberries
small amount of icing sugar for garnish (optional)
Directions:
Directions:
Place the orange(s) in a deep saucepan and cover with cold water. Bring to a boil, cook for 15 minutes or until tender. Drain.
Return to saucepan and cover with cold water. Bring to a boil and cook for another 15 minutes (this reduces the bitterness of the orange peel). Drain.
Refresh under cold water. Drain. Coarsely chop orange(s). Remove and discard any seeds.
Preheat oven to 350°F.
Lightly coat 9 inch round spring form pan, or 9 inch round cake pan with coconut oil, or non-stick of choice.
Place the cooked orange segments, peels and all, in a food processor or blender and process until smooth.
In a medium-sized bowl, whisk the eggs and sugar together.
Add orange purée, almond meal, baking soda and almond extract, gently fold until just combined.
Pour batter into prepared pan.
Bake for 45 minutes to 1 hour. The cake will be dark brown, with a center that is firm to the touch and a toothpick inserted into the center will come out clean. Set aside to cool.
Transfer cooled cake to a serving plate, sprinkle with icing sugar (if desired) or frost with a cream cheese frosting.

 

 

 

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