Распечатать
E-mail
Add a photoEvery other week I get a fruit and vegetable box from Farm to Fresh. And they always include a recipe or two in their newsletter. This gluten free recipe was included in my box recently and since my daughter is gluten intolerant, I decided to try it. I added my own glaze recipe that's not too sweet.
Note: Blood Oranges are available in California from November thru May
Ингредиенты
- 1 cup almond meal/flour
- 1 cup hazelnut meal/flour
- 1 tsp. baking powder
- pinch of salt
- 1 cup honey
- 1/4 cup olive oil
- zest and juice of 2 large blood oranges
- 6 eggs (room temperature IMPORTANT)
- Glaze:
- 1 cup coconut palm sugar
- 1 tblsp. arrowroot starch/flour
- zest and juice of 3 large blood oranges
Инструкции
- Preheat oven to 350 degrees Fahrenheit and line a baking dish (10"L x 6/3/4W x 1 1/2H) with parchment paper.
- In a large bowl, add the almond meal and hazelnut meal, baking powder and salt. Whisk to combine.
- Add the honey to a large microwave safe bowl and microwave for 30 seconds or until it reaches a pouring consistency. Add the olive oil, blood orange juice and zest and whisk to combine. In a separate bowl, add the eggs and whisk. Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour batter into the prepared baking dish and bake for 45 to 50 minutes or until cooked through. (insert a tooth pick and if comes out clean - it's ready). Remove from the oven and allow to cool in the pan. Wait at least 3 hours before pouring the glaze.
- To make the glaze:
- Put the coconut palm sugar and the arrowroot flour into the Blendec or Vitamix blender. MAKE SURE THE LID IS ON CORRECTLY. You don't want dust flying around the kitchen. COVER the lid with a towel. And blend from low to high until it becomes powder sugar.
- Re-measure and place 1 cup of powder sugar in a bowl and add zest and juice and whisk until smooth. (You may need to add more juice for a smooth consistency, but 3 oranges worked for me.)
- Once the cake is cooled, pour the glaze over the cake lifting up the paper on all four sides to get the glaze to get to the bottom. Next cut the cake. Let the glaze fall in between the slices so that it gets to the bottom.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 169 | |
| Calories from Fat 69 | 41% |
| Total Fat 7.85g | 10% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 151mg | 6% |
| Potassium 57mg | 2% |
| Total Carbs 23.98g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 23.58g | 16% |
| Protein 2.97g | 5% |
