Candied Orange Cake
Servings: 8
EQUIPMENT
- 8½ x 4½ x 2½" loaf pan standard size
INGREDIENTS
Cake:
- 5 eggs
- 1 cup coconut flakes
- 1 cup potato flour
- 1½ cups almond flour
- 1 cup sugar or monk fruit sweetener
- 1 cup orange juice
- ¾ cup oil
- 2 tablespoons instant vanilla pudding (most popular products are naturally gluten free)
- 1 little pinch salt
- Zest from 1 orange
- Zest from ½ lemon
Candied orange slices:
- ½ cup sugar or monk fruit sweetener
- ½ cup orange juice
- 10 oranges, sliced into half-moons
INSTRUCTIONS
- Preheat the oven to 340 °F (170 °C).
- In a stand mixer bowl. Whip the eggs and sugar for about 5 minutes until you get a light and fluffy foam. Add the oil, orange juice, orange and lemon zest, coconut flakes, instant pudding, almond flour and potato flour. Whisk until combined and immediately transfer to a 12” loaf pan, filling only ¾ of it. Bake for 45 minutes to an hour.
- In a small saucepan, combine the sugar, orange juice and orange slices and cook over low-medium heat until you get a thick, syrupy texture. Remove the orange slices from the saucepan and set aside.
- When the cake is ready, pour the syrup over it, sprinkle coconut flakes and place the orange slices as you wish. Wait 10 minutes and serve!
MY NOTES
Frequently Asked Questions
| What can I replace the coconut flakes with? You can add more almond flour 🙂 |
