Gluten Free Almond Orange Cake, grain free

Photo courtesy of Winehouse

This amazing cake is originally from Italy.  It's so good and so easy that Starbucks put it on their menu for awhile, but removed it when it didn't stay fresh long enough on the shelf.  That's a shame,  but we can just make it ourselves!  It's wonderful as is, or frost with a simple orange glaze and fresh whipped cream.
Gluten Free Almond Orange Cake

Ingredients

• 3 small whole oranges with peel
• 5 large eggs
• 1 cup coconut palm sugar or 1/2 cup honey.  You could also try erythritol.
• 1 teaspoon gluten free baking powder
• 3 cups finely ground raw almonds (almond meal flour)  grind to flour, sift and regrind

Directions

1. Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
2. Preheat the oven to 350 degrees F  
3. Grease a 10 inch round cake pan. Dust with a little rice flour or cornstarch. 
4. In a large bowl, whip eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Use a whisk attachment if available. 
5. Mix in baking powder. Stir in the pureed oranges. Gently fold in almond meal, pour batter into the prepared pan. Batter should be thick
6. Bake for 50 minutes, or until a small knife inserted into the center comes out clean. Allow the cake to cool in the pan. Tap out onto a serving plate when cool. 
7. The glaze- To make the orange syrup, use a zester to remove the rind from one orange.  Juice orange and set aside.
8. Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and 3/4 cup honey or sugar free alternative of your choice. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.
9. Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon on a little syrup. Cut into wedges to serve
10.  Best used the first day or keep in the fridge.  Enjoy!!