There are times that only a piece of cake with a cup of coffee will make life better.
But when you are gluten-free that can seem like an impossible dream.
My recipe for Orange Almond Cake is perfect for that early morning coffee cake or muffin on a lazy Saturday or Sunday morning.
It’s also a nice treat to share with a friend around 4 o’clock.
A dollop of coconut cream on top is also tasty.
Dana’s Orange Almond Cake
Ingredients:
2 whole organic oranges
4 eggs
2 cups almond meal
1 teaspoon baking soda
½ teaspoon salt
Optional:
¾ cups cranberries
¾ cups nuts
Cut the oranges into chunks and put them, peel and all, into the food processor with the eggs.
Blend until the consistency of marmalade.
Stir in the dry ingredients.
Pour into a greased 8 x 8 baking pan or lined cupcake pan.
If desired, add cranberries or nuts to the batter or sprinkle nuts on top.
Bake at 350 degrees for 45 minutes for a coffee cake or 20 or 25 minutes for muffins.
