Amazingly, I didn’t eat oranges until sometime last year. I don’t remember ever eating them as a kid (I grew up on apple turf, okay?) and, lacking the necessary peeling knowledge, only ate them when they came in a juice carton. Then, MamaKef introduced me to this absurd gadget and my life has never been the same. Now it’s all oranges, all the time. I just can’t get enough!
So, in the spirit of my new fruit friends, I just knew I had to spend my snow day turning this amazing recipe into a gluten-free/sugar-free cake. My version wasn’t quite as pretty and didn’t rise as nicely, but lacked no flavor whatsoever. This cake is moist, just a tad sweet, and the orange and almond just blend together as a lovely set up for the mint. I loved this cake and can’t wait to bring it to a brunch sometime soon. I’ve included my substitutions, but you should follow the original recipe if you need a little gluten and sugar to go with your orange and mint.
Almond Mint Orange Cake
- 2 eggs
- 1 c sugar (I used coconut sugar)
- 3/4 c olive oil
- 1 c almond flour
- 1/2 c all-purpose flour (I used Bob’s All Purpose GF)
- 1 tsp baking powder
- 1/8 tsp salt
- zest of 1 orange and one clementine
- juice of 1 orange
- 1 tsp vanilla extract
- 1/4 c finely chopped fresh mint
2. In a mixing bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Whisk into the egg mixture.
3. In a mixing bowl, combine the zests, juice, vanilla, and mint. Whisk into egg/flour mixture until just combined. Do not over work.
4. Pour into prepared pan. Bake for 25-30 minutes, or until center is set. Keep a close eye in the final minutes, as the sides can get quite crispy! Serve cool.