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.
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