A few months ago I received a beautiful cookbook from a long-time, beloved BbGer. Every single recipe I’ve made from the Asheville Bee Charmer Cookbook has been delicious and I love that they use only healthy ingredients! This Orange Olive Oil Almond Cake is no exception. Of course there’s a generous amount of sweetener and I don’t have all the special types of honey the authors recommend but as far as desserts go, this gluten-free treat is amazing. I hope you enjoy it as much as we do!
1/2 cup raw cane sugar
1/2 cup orange blossom honey (I used regular)
2 cups water
1 navel orange cut into 1/8-inch-thick slices
2 cups almond flour
1 1/2 teaspoons baking powder
1 teaspoon ground cardamon
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 cup raw cane sugar
1/2 cup olive oil
3 large eggs
1/2 cup unsweetened coconut milk yogurt (I used 2% plain dairy)
1 1/2 tablespoons freshly grated organic zest
1 teaspoon pure vanilla extract
To make the syrup, combine the sugar, honey and water in a small saucepan over medium-high heat. Bring the mixture to a boil, stirring until the sugar dissolves. Add the orange slices, reduce the heat to medium-low, and simmer until the syrup is reduced by half, about 45 minutes.
Transfer the orange slices to a parchment paper-lined baking sheet. Continue simmering the syrup until it is reduced by half again, about 30 minutes (you should have about 3/4 cup left). Remove from heat and set aside.
Preheat the oven to 350º. Grease a 10-inch spring-form pan with a nonstick cooking spray.
To make the batter, place the flour, baking powder, cardamon, salt, baking soda and sugar in a large bowl. Stir to mix well. Add the olive oil, eggs, yogurt, orange zest and vanilla. Mix well.
Pour the batter into the prepared pan and place it on a baking sheet. Bake for 35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven. Poke lots of small holes in the cake with a toothpick. Pour 1/4 cup of the syrup over the cake then transfer the cake in the pan to a wire rack to cool.
After the cake has cooled, run a butter knife around the edge of the pan and open the spring-form pan. Place all the candied orange slices on top of the cake. Slice and serve with the remaining syrup.