Whole Orange Almond Cake

By Bailey1_

Ingredients

• 2 Organic Navel Oranges** (mine were 10" in circumference)
• 1 cup Egg Whites, fresh
• 1/2 tsp Almond Flavor
• 192 g (2 cups) Almond Flour
• 120 g (1 cup) Oat Flour
• 192 g (1 cup) Granulated Erythritol (or dry sweetener of choice)
• 2 tsp Baking Powder

Details

Servings 8
Preparation time 45mins
Cooking time 105mins
Adapted from dessertswithbenefits.com

Preparation

Step 1

Healthy Whole Orange Almond Cake (no sugar added, high protein, gluten free)

Wash the oranges thoroughly then pierce all over with a knife. Place the oranges in a large pot and cover with water. Bring this to a full boil, then lower the heat to medium/low-low and cover. Simmer for one hour (oranges should be very soft and tender), drain and let cool slightly. Cut the oranges into quarters, discard all seeds and puree in a blender.

Preheat the oven to 350 degrees.

In a medium-sized bowl, whisk together the almond flour, oat flour, erythritol and baking powder.

In a large bowl, add the orange puree, egg whites and almond flavor. Whisk this well.
Grease an 8" cake pan with oil (I used a lightly colored pan)

Dump the dry ingredients over the wet and fold together. Make sure there are no clumps. Pour batter into prepared pan and bake for ~62 minutes, or until surface of cake springs back when touched. Cool cake in pan for about 30 minutes, then flip onto a wire cooling rack, leaving pan over top for another 30 minutes. Remove pan and let cool completely. Slice and serve!