Loaded with protein and lots of delicious flavor, this gluten-free, dairy-free cake is a really fantastic way to end a beautiful dinner.
Succrant is an unprocessed cane sugar that reminds me a bit of brown sugar with a hint of molasses flavor. It is available in bulk at Momma Jeans. I think it makes this cake a standout, but if you don’t have it in your pantry, just use regular cane sugar.
Try a piece of this moist, nutty, yet sweet cake after you have finished a big bowl of my Lentil Curry soup!
Orange almond cake
- 2 1/4 c almond meal
- 6 eggs
- 2 organic tangerines, peeled and seeded
- 2 small organic oranges, peeled and seeded
- 1 t vanilla or almond extract
- 1 1/2 t double action baking powder
- 1 c succrant (you can use up to 1 1/2 c if you want a sweeter cake)
- dark chocolate, melted (optional) or icing of choice
Preheat oven to 320 degrees F.
Put the almond meal and fruit in the blender (or food processor) and mix for 1 minute or so, until the oranges have been pureed. Add the succrant, baking powder, eggs, and vanilla. Blend until well mixed.
Grease a springform pan and fill with the batter.
Bake for 40-45 minute, or more to cook through.
I drizzled melted chocolate over a piece for the pictures. For the remainder of the cake, I just spread the melted chocolate over the cake, kind of like a frosting. I gave it some time in the fridge to harden before serving.