HONEY LEMON CURD WITH ALMOND FLOUR PIE CRUST

Paleo Whole Orange Cake with Dark Chocolate Frosting.

First of all, I want to say Happy Mother`s Day to all the moms out there, but more, Happy Day to every woman even is not mom, fix in this day, because always we are a special kind of persons, we come in different shapes and colors what makes the world shine, we can laugh but cry and the same time, we procreating, creating, fighting, encourage, we get tired and exhausted but we get up again and push everyone around us to be better people and don`t give up.

Because we are going to celebrate, what better to do this orange cake, to demonstrate how much you love that person! 

Right to the point because it is late and I don`t want to waste your time, but mine either, I have made another kind of Orange Cake in the past but was a long time ago, OMG! nothing is like this, believe me, what I say to you, it`s rare to say that there are two and a half ground oranges inside this beauty, everything is blended here, except the seeds, the best part, you will do it ASAP, and it`s moist and have lots of flavors come to up and the combination with dark chocolate worth hundreds of words.

There is still time to do it and impress the right person right?

Happy baking with much love! 💓

PALEO WHOLE ORANGE CAKE WITH DARK CHOCOLATE FROSTING

Preparation Time: 10 min

Baking Time: 35-45 min

Total Time: 1 hour

The recipe makes 8 - 10 portions 

Ingredients:                                                                                

1. 3 small oranges or 2 bigs                                          
2. 3/4 - 1 cup of honey or coconut nectar (I used 3/4 c)
3. 2 cups almond flour
4. 4 large eggs
5. 1/2 tsp pink or sea salt
6. 1 tsp baking soda
7. 1/2 tsp ginger (optional but goes perfect with it)
8. 5 tbs butter or ghee melted and divided (could be coconut oil but better refined if you don`t want a taste of coconut)
9. 1/2 cup unsweetened dark chocolate chips

Instructions:

Preheat the oven at 375 F. Grease a bundt cake tin or 9-inch springform pan and set aside.

Wash the 3 small oranges with abundant water, boil 2 whole between 1 1/2 - 2 hours, o until they are soft, if you have bigger, boil only one, the other is reserved to put raw in the batter and then another part for decoration.

When they are boiled, put them on the plate, don`t waste the juice of them, cut them in half, and remove only the seeds. 

Smaller ones: cut in half of the third orange and add it to the processor, if it is the second large cut it into four and only use 1 part to add into the batter.

Place them in the food processor and blend them until smooth, scraping the sides.

Add the eggs and, 3 tablespoons of butter and honey and blend again.

Then add the almond flour, baking soda, and ginger, pulse again until well combined.

Pour the batter into the greased bundt cake tin or 9-inch springform pan.

Bake around 35-45 min or until a toothpick in the center comes out clean.

Cool in the pan for around 2 hours.

Prepare the double boiling water, put the unsweetened choco chips and 2 tablespoons butter until smooth and dissolved.

Pour over the cake, decor, and let it cool for at least 30 minutes to set at room temperature or into the fridge.

Slice, serve, and enjoy!                                                                                

                                                                                                           

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Do you want to see other related recipes?
 

HONEY LEMON CURD WITH ALMOND FLOUR PIE CRUST

ORANGE CURD CHOCOLATE BARS ((PALEO, GLUTEN-FREE, GRAIN-FREE, PLANT-BASED, VEGAN)

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Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda. 

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