Diet Type: Dairy free, Gluten free, Grain free, Phase 1 Semi Restricted, Phase 2 Reduce and Repair, Vegetarian
Cooking Time: Under 4 hours
Prep: 30 mins
Cook: 3 hrs
Yields: 22 servings
Looking for an impressive flourless moist orange cake for your next party, birthday or celebration? We've got you covered with this gluten-free SIBO dessert.
4 whole oranges, washed
12 eggs (ideally free-range)
18 oz almond flour
1 cup (8 oz) honey
2 tsp baking powder
Coconut oil for greasing
3 whole oranges, sliced thinly
1 cup (8 oz) water
1/2 cup (4 oz) honey
1 vanilla bean, split lengthwise
Place four oranges in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 2 hours. Keep an eye on the water level and top up as necessary. Drain, cool to room temperature, then purée the whole oranges in a blender or food processor until smooth.
Pre-heat the oven to 320F. Grease an 11-inch bundt cake pan with coconut oil.
Beat the eggs and honey in a large bowl until well combined. Stir in the orange purée, followed by the almond flour and baking powder.
Pour the batter into the prepared pan. Bake in the oven for 1 hour or until golden and a skewer inserted in the middle comes out clean. Cool in the tin for 15 minutes then flip out onto a wire rack to cool completely.
Thinly slice three oranges with a knife or mandolin. Place slices in a large saucepan with the water, honey, and vanilla bean. Bring to a boil, then reduce the heat and cook until the rinds have softened. Remove orange slices with a slotted spoon, reserving the syrup. Bring the syrup to a boil and cook until thickened.
When ready to serve, place the cake on a large platter. Top with the orange slices and drizzle with the syrup.
If you can't tolerate coconut oil, feel free to substitute it with an oil/fat you can tolerate (eg. butter, ghee, etc).
If you can't tolerate almond flour but can tolerate another nut flour, please feel free to substitute it with that. Macadamias would be a delicious substitute.
If you can't tolerate honey, please feel free to substitute with another sweetener you can tolerate. Maple syrup or liquid glucose would work well.