Shop TORONTO / GTA
Blood Orange Olive Oil Cake
We’re saying farewell to citrus season (and hello to spring) with this @shopcocomarket Blood Orange Olive Oil Cake 🍰🍊
Ingredients:
1/2 Cup phoeapolisorganics olive oil
3/4 Cup Lakanto Classic Monkfruit sweetener
Zest of 2 Blood Oranges
1/3 Cup Fresh Blood Orange Juice
1 Teaspoon Vanilla Extract
4 eggs, separated
2 Cups Bob's Red Mill Almond Flour
1/4 Cup Bob's Red Mill Arrowroot Starch
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
Directions:
Preheat oven to 325℉ and grease a 9 inch springform pan with olive oil and line the bottom with parchment paper.
Whisk together the olive oil, lakanto, blood orange juice, orange zest, vanilla extract and egg yolks.
Add in the almond flour, arrowroot starch, baking powder and salt and mix to combine.
In another bowl, whisk the egg whites into stiff peaks. Gently fold the egg whites into the batter until combined.
Pour the batter into the pan and bake for 45-50 minutes, or until the cake top is a golden brown and it springs back when pressed lightly.
Allow cake to cool completely before removing from the pan. Blitz some Lakanto in a high powered blender to make “icing sugar” then dust over the cake. Slice and serve!
Ingredients:
1/2 Cup phoeapolisorganics olive oil
3/4 Cup Lakanto Classic Monkfruit sweetener
Zest of 2 Blood Oranges
1/3 Cup Fresh Blood Orange Juice
1 Teaspoon Vanilla Extract
4 eggs, separated
2 Cups Bob's Red Mill Almond Flour
1/4 Cup Bob's Red Mill Arrowroot Starch
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
Directions:
Preheat oven to 325℉ and grease a 9 inch springform pan with olive oil and line the bottom with parchment paper.
Whisk together the olive oil, lakanto, blood orange juice, orange zest, vanilla extract and egg yolks.
Add in the almond flour, arrowroot starch, baking powder and salt and mix to combine.
In another bowl, whisk the egg whites into stiff peaks. Gently fold the egg whites into the batter until combined.
Pour the batter into the pan and bake for 45-50 minutes, or until the cake top is a golden brown and it springs back when pressed lightly.
Allow cake to cool completely before removing from the pan. Blitz some Lakanto in a high powered blender to make “icing sugar” then dust over the cake. Slice and serve!
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