For dessert I chose to experiment with a french recipe that I found on The Food Network which actually calls for almond flour…shocking! I removed the sugar, used a smaller quantity of coconut sap and didn’t use any grand marnier or sweetener in the glaze. I think you definitely need a hand-mixer for this one because you have to beat the egg whites until they are white peaks….i suppose you could use a whisk if you wanted a hardcore wrist WOD. Personally all the zesting was enough of a wrist WOD for me.
Ingredients (makes a 9 x 9 cake – about 9 pieces)
– 6 eggs
– 1/3 C coconut sugar or 2-3 Tbsps of maple syrup or raw honey (you can buy coconut sugar at The Big Carrot in Toronto)
– zest of 3 oranges
– juice of 3 oranges (set this aside for after you have baked the cake)
– 1 1/2 C almond flour (ground almonds)
- Pre-heat oven to 350. Grease the baking pan (use some coconut oil or olive oil spritz)
- Separate the eggs into 2 bowls (whites in one, yolks in another).
- Beat the yolks with the zest, coconut sugar and almond flour
- Using a hand-mixer, beat the whites until they are white, foamy and forming peaks
- Slowly start to fold in the whites into the bowl with the zest mixture. Gently (because otherwise you lose some of the fluff) continue folding and mixing until it’s thoroughly combined.
- Pour into baking pan and bake until a fork comes out dry (about 40 min).
- Poke small holes in the top of the cake and pour in the orange juice.
- C’est bon!