Orange Pound Cake
Orange Pound Cake
Here is your Passover dessert everyone will love – this was a success am a huge fan of Ina Garten and have been making her desserts forever. I took a couple of our favorites (a lemon yogurt cake and a pound cake) and made a recipe that works for us - no grains, no refined sugar. This cake is moist, rich and tastes delicious. The addition of yogurt helps balance the almond flour, so the cake isn’t too heavy. And of course, the icing slathered generously on at the end makes this cake!
Prep time: 20 minutes Cook time: 35 minutes (plus 5 minutes to ice)
Cake Ingredients:
3 large eggs, room temperature
1 tsp orange zest (from 1-2 oranges)
¼ cup pure honey (no additives)
1 tsp vanilla (no sugar added)
2 TBSP extra virgin olive oil
2 TBSP 24-hour fermented yogurt (if SCD) or Greek yogurt
¼ tsp sea salt
1 tsp baking soda
2 ½ cups blanched almond flour - not almond meal (I use Wellbees)
Icing Ingredients:
⅓ cup palm shortening
⅓ cup raw unfiltered creamy honey - the Y.S. Eco Bee Farms is a brand I use often, but any honey similar to this in texture (meaning not runny honey) and color will work
1 tsp freshly squeezed orange juice
Directions:
Preheat the oven to 350 degrees. Line a 8 x 4 loaf pan with parchment paper.
In a large bowl, beat together the eggs, orange zest, honey, vanilla, olive oil and yogurt.
Add in the salt and baking soda and beat again for minutes.
Mix in the almond flour and blend well, making sure everything is well incorporated.
Spoon the batter into the prepared pan and bake for about 40 minutes, or until a toothpick placed in the center of the loaf comes out clean. Let the cake cool in the pan for 10 minutes and then place on a cooling rack.
Meanwhile, whisk the shortening, creamed honey and 1 tsp orange juice. Set aside.
Once the cake is completely cooked, liberally frost the cake. Garnish with some orange zest if you want a little fancy. 😀 This can be stored in the refrigerator if you want the frosting to harden a bit.
