Sunday, August 25, 2013

Gluten Free Orange Almond Cake with Cardamom Coconut Whipped Cream

Today's recipe comes to us courtesy of Drew Parisi, Dorothy's health coach on Team Smoothie. 




























Gluten Free Orange Almond Cake with Cardamom Coconut Whipped Cream

Last fall I had the fabulous privilege of traveling through Italy with my family, enjoying the history, art, wine, and learning to cook traditional Italian dishes. Our host knew we were gluten free (yes, the whole family) so she taught us to cook Italian meals that are naturally gluten free like risotto, polenta, and for dessert, orange almond cake.

I instantly fell in love with this dessert because it uses WHOLE oranges – the peel, seeds, everything! I’m often zesting oranges and lemons to add powerful antioxidants to my meals, but I’ve never used the entire fruit before. This cake is quite simple to make and incredibly moist.

-Drew-

Cooking class in Italy 


























For the Cake:
An original recipe by Drew Parisi

Ingredients:
2 oranges
4 eggs
 ¾ cup raw honey
2 cups blanched almond flour
 ¾ cup olive oil
½ tsp. sea salt
1 tsp. baking soda

Directions:
  1. Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft
  2. Place whole oranges (peel and all) in a food processor and blend until almost smooth
  3. With the processor running, drizzle in the olive oil and process until smooth
  4. Transfer the mixture to a large bowl and stir in the almond flour and baking soda
  5. In a separate bowl, combine the eggs, honey, and salt and whisk, on high speed, until light and fluffy
  6. Using a large spatula, carefully fold the citrus mixture into the egg mixture
  7. Pour batter into a greased 9-inch round cake pan
  8. Bake at 375 degrees for 45-50 minutes, until a toothpick stuck in the center comes out clean
  9. Cool in the pan for 2 hours


For the whipped cream:

Ingredients:
1 can full-fat coconut milk (cream only)
1 Tbsp. pure maple syrup
½ tsp. vanilla extract
¼ tsp. ground cardamom

Directions:
  1. Chill the can of coconut milk in the refrigerator overnight. Being careful not to shake the can, open and remove the cream that rises to the top and place in a chilled mixing bowl (reserve the liquid portion for another use).
  2. Add the maple syrup, vanilla, and cardamom to the coconut milk and mix with a hand mixer for 3-5 minutes, until stiff peaks form in the cream.
  3. Serve over cake and enjoy!


2 comments:

Mary said...

This looks delicious! Can you make it without eggs?

Can you make it only using the orange rind (to cut down on the sugar)?

Thanks!

Iris said...

Hi Mary,

This doesn't look like a recipe that would be good for switching to egg-free. There are a lot of egg-free almond flour cakes online though. You could add some orange rind to those to give them a new flavor.

Iris

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