¾cupgranulated sweetener of choice: coconut sugar for paleoor erythritol for low carb
½teaspoonbaking soda + ½ teaspoon cream of tartaror can replace with 1 teaspoon baking powder
1teaspoonGF Orange Extract
Orange Glaze Ingredients:
2tablespoonbutteror coconut oil
2 ½tablespoonfull fat canned coconut milk or heavy whipping cream
2 ½tablespoongranulated sweetener of choice: coconut sugar for paleoor erythritol for low carb
Scrub the 3 mandarin oranges clean, leave the peel on orange. In a medium sauce pan bring the 3 whole oranges and enough water to cover them, to a rolling boil. Lower heat to medium and cover. Cook oranges for 50 minutes, making sure there is enough water on the oranges during the cooking process.
Preheat oven to 350 F, and grease a 9 inch round cake pan or a spring form pan.
Remove from heat, use tongs to remove from sauce pan and let cool, until they can be handled. Cut oranges into chunks, leaving the skin on. Place orange chunks with peel in the processor or blender and process until a puree forms (not juice) * see photo above.
In a large mixing bowl combine: the orange puree, ¾ cup sweetener of choice, and 1 teaspoon orange extract. Mix together thoroughly. Add 4 beaten eggs, 1 ½ cup almond flour or meal, and ½ teaspoon baking soda+ ½ teaspoon cream of tartar mixture or can use 1 teaspoon baking powder. Mix together thoroughly.
Pour batter into prepared cake pan and bake for 30 minutes, or more until center of cake is done, and tooth pick comes out of center clean. Remove cake from oven and let cool.
While cake is cooling, make the orange glaze. In a small sauce pan over medium low heat, melt the 2 tablespoon butter. Add the 2 ½ tablespoon coconut milk or heavy cream, and 2 ½ tablespoon sweetener of choice. Mix together until bubbling, and remove from heat. Then add ½ teaspoon orange extract and 2 teaspoon orange zest. Stir together. Set aside.
Take a wooden or metal skewer and poke holes into the cake all over the cake * as in photo above. Spoon or pour the orange glaze all over the top of the cake and spread around. Let cake sit awhile until glaze sets a little. Serve and enjoy. Store unused portions in the fridge.
Nutritional data for Low carb version (using swerve sweetener): Servings: 1 slice out of 10, Cal: 182, Carbs: 7 g / Net Carbs: 5 g, Fiber: 2 g, Fat: 11 g, Protein: 5 g, Sugar: 3 g, Sodium: 98 mg,Nutrirtional Data for Paleo version (using coconut sugar as sweetener): Servings: 1 slice out of 10, Cal: 224, Carbs: 24 g / Net Carbs: 22 g, Fiber: 2 g, Fat: 11 g, Protein: 5 g, Sugar: 21 g, Sodium: 98 mg.*all nutritional data are estimates based on the products I used.*