orange cake

Cinnamon Caramelized Oranges

Cinnamon Caramelized Oranges are the perfect dessert for when you need something simple, yet elegant. This recipe is as simple as slicing oranges, drizzling with honey and cinnamon and broiling to create bits of deeply caramelized honey lingering on the oranges.

It’s a simple dessert and an even better topping for parfait or waffles. How will you use these Cinnamon Caramelized Oranges?
Happy eating,
~Monique

Cinnamon Caramelized Oranges

3 oranges (2 sliced, 1 juiced)
3 tbls honey
1 tsp cinnamon
1 tbls olive oil
To serve: Vanilla ice cream or Greek Yogurt

Preheat the broiler in the oven.

Slice the top and bottom rind off TWO oranges. Then slice along the flesh of the orange to remove the remaining rind and white pith. Now, cut the skinned oranges into slices (like a wheel) about 1/4″ thick. Remove any seeds you can see.

Drizzle the olive oil in the bottom of a glass or ceramic oven dish. Arrange the oranges in a single layer in the dish. Squeeze the juice from the third orange and pour into the dish. Drizzle honey over the oranges and sprinkle on the cinnamon; be sure to get a good bit of each on every orange slice.

Place in the oven and broil until the oranges are caramelized on the top~ anywhere from 5-15 minutes, depending on how far your pan is from the direct flames. It’s helpful to turn the pan a time or two so each orange gets directly under the flames. Remove from the oven once all oranges look sufficiently caramelized.

To serve: dollop the yogurt or ice cream in the middle of a shallow bowl. Add a few of the Cinnamon Caramelized Oranges, a mint leaf or two and drizzle a spoonful of juice from the pan over the top.

NOTE: The Cinnamon Caramelized Oranges can be served warm or at room temperature. Or chill them for an extra special morning yogurt parfait.

The Whole Orange Cake {gf}

Take a couple oranges, throw them in a food processor. Add a couple of eggs, honey, almond flour and bake it into a lovely Gluten Free Whole Orange Cake.

Food waste is astronomical and it doesn’t need to be. Root to stalk cooking can actually be delicious.
From veggie concentrates to Potato Peel Chips and now to this Whole Orange Cake. Use all of of the fruit for mor flavor and color.
Happy day,
~Monique

Gluten-Free Whole Orange Cake {gf}

1 pound oranges (about 2 large or 4-5 small), thick ends cut off, quartered & seeded
2 eggs
1/4 cup extra virgin olive oil
1/2 cup honey
2 1/4 cups almond flour
2 tsp baking powder
1/4 tsp salt
Topping
Orange slices with the rind removed and honey.
Options 2: Orange Marmalade: 1 large orange, sliced thin, 2 tbls honey, 3 tbls Ghee or olive oil

Preheat the oven to 350 degrees. Grease a 9×19″ pan or a 9″ round cake pan with olive oil (or ghee).

Process the orange quarters (in a food processor) until broken down and pureed (doesn’t have to be fully smooth. Add the eggs, olive oil and honey, blend to combine.

Whisk together the almond flour, baking powder and salt in a large bowl. Pour in the orange puree, mix just to combine.

Pour into the prepared pan and bake for ~50 minutes. The edges should become golden brown with a firmness to the center.

Let cool 15-20 minutes before enjoying this Gluten Free Whole Orange Cake

Orange Marmalade: While the cake is cooling, slice the orange thin. Heat one tablespoon olive oil in a pan and sear the orange slices. Mince the orange slices, place back in the pan with the honey and remaining olive oil, bring to a simmer and then remove from heat. Spoon over the cake.
OR slice the rind off the orange, slice thin and layer over the cake. Drizzle the Gluten Free Orange Cake with honey.

NOTE: you can use a 1×1 gluten free flour mix in place of the almond flour, but decrease the amount to 2 cups and add the juice of another small orange.