Almond Flour Orange Cake with Honey

SERVES: 8-10

Prep time: 10 minutes 

Cook time: 2 hours

Total time: 2 hours 30 minutes 

INGREDIENTS

• 2 cups almond flour 
• 2 whole oranges 
•  ⅔ cup Honey Jar honey 
•  3 large eggs 
•  ½ teaspoon baking soda  
• 1 cup ground pistachios 
• 1 teaspoon vanilla extract  

For Glaze:

• 2 tablespoons honey
•  ½ cup fresh orange juice 
• ¼ cup chopped pistachios for topping 

INSTRUCTIONS

1. Take the two oranges, rinse them well under running water. Add them to a pot and cover with water and let them come to a simmer.  Let them simmer gently for an hour. 
2. Once boiled, drain the water, cut oranges in half, and add the oranges to a blender. Blend them until smooth. (about 2-3 minutes)  
3. Set your oven to 350 degrees F (175 degrees C) and lightly grease a 9-inch springform pan with butter or cooking spray.  
4. I used a 6 ounce bag of shelled pistachios for this recipe. I put all but a small handful into a food processor and process until I have ground pistachios (similar in texture to breadcrumbs). Measure out a cup of the ground pistachios. I save the rest and chop them for the topping on the cake. 
5. Using a spatula, mix the blended oranges, honey, eggs, almond flour, ground pistachios, baking soda, and vanilla extract in a large mixing bowl. Stir everything together until the mixture looks smooth.  
6. Scrape the mixture into the greased pan and bake for approximately one hour.  The cake is done when a toothpick inserted in the middle comes out clean.  Start checking at 50 minutes.  If the top is browning too quickly, just cover with foil. Every oven is different so be sure to check at the 50-minute mark. 
7. While the cake is baking, combine honey and orange juice in a small pot on the stone. Heat over medium high heat until it boils, then lower the heat and simmer until the liquid is reduced by half of its original amount. Let it cool completely.  
8. Remove the cake from the oven and let cool at least 20 minutes.  Then, brush the glaze over the top using a pastry brush.  Sprinkle with the chopped pistachios. Let it cool completely.  Run a knife around the edges to loosen from the pan.  Gently open the latch on the springform pan and remove the cake from the pan.  Slice and enjoy.     

This recipe was developed by Diane at MyCuratedTastes.com

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