Ingredients:

  • 3 large fresh Navel oranges (zested and juiced to yield 1 cup juice)
  • 2 tbsp honey or maple syrup
  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (50g) almond meal
  • 0.75 cup (150g) coconut sugar or monkfruit sweetener
  • 1.5 tsp baking powder
  • 0.5 tsp sea salt
  • 3 large eggs, room temperature
  • 0.5 cup (120g) plain Greek yogurt, full fat
  • 0.5 cup (120ml) extra virgin olive oil or melted coconut oil
  • 0.5 cup powdered erythritol or organic powdered sugar (for glaze)
  • 2 tbsp reserved orange reduction (for glaze)

Instructions:

  1. Toast the almond meal in a dry pan over medium heat for 5 minutes until fragrant and lightly browned. Set aside.
  2. Place 1 cup of fresh orange juice in a small saucepan over medium heat. Simmer until reduced to approximately 1/2 cup. This takes about 10-12 minutes. Stir in the orange zest while the liquid is hot and bloom until you smell a strong citrus aroma. Let the mixture cool to room temperature.
  3. Reserve 2 tablespoons of the cooled orange reduction for the glaze. Measure out the remaining reduction for the batter.
  4. In a large bowl, whisk together the all-purpose flour, toasted almond meal, sweetener, baking powder, and sea salt until no lumps remain.
  5. Add the olive oil and full fat Greek yogurt to the dry ingredients. Mix on low speed until the mixture looks like wet sand. This prevents over mixing later.
  6. Add the 3 large eggs one at a time, mixing briefly after each addition until the batter looks glossy.
  7. Pour in the remaining orange reduction and mix on low until a smooth emulsion forms.
  8. Pour the batter into a greased and parchment-lined 9-inch loaf pan or 8-inch round cake pan.
  9. Bake at 350°F (175°C) for 45 minutes or until a skewer inserted into the center comes out clean. Let cool completely.
  10. Whisk the powdered sugar with the reserved 2 tablespoons of orange reduction to create a glaze; drizzle over the cooled cake.