Servings: 8
- 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!