Flourless Almond Cake with Drunken Orange Slices

Flourless Almond Cake with Drunken Orange Slices

Serves: 8

• 4 eggs, separated into 4 egg yolks and 4 egg whites
• 2 tablespoons orange zest from 1 orange
• ¼ teaspoon cinnamon
• ¼ cup raw honey
• 1 ½ cups raw almonds, ground into a flour using a food processor or blender
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon apple cider vinegar
• ½ teaspoon sea salt
• 1 orange
• 2 ounces Grand Marnier

1. Preheat the oven to 350 degrees
2. In a 9-inch spring form pan, grease the sides and bottom of the pan with cooking spray.
3. In a large bowl, beat together with a wooden spoon the egg yolks, orange zest, vanilla and the honey until smooth. In a separate bowl, whisk together the almond flour, cinnamon, and the baking powder. Add the flour mixture to the egg yolk mixture and beat until smooth.
4. Using a mixer, whisk the egg whites, starting on low speed and gradually increasing the speed. When the egg whites start to foam, add the salt and the vinegar and continue to whisk until the egg whites form peaks with the lift of a beater.
5. Fold the beaten egg whites into the almond mixture a large scoop at a time. Gently fold in the whites until you create a light batter.
6. Gently scoop the batter into the spring form pan and place in the oven. Bake for 35 minutes.
7. While the cake bakes, take the orange used for zesting plus the reserved orange and peel away the remainder of the skins, leaving no white pith. Slice the oranges into thin rounds and arrange in a bowl in overlapping slices and pour the Grand Mariner over. Cover and place in the fridge until serving
8. Remove from the oven and let cool on a cooling rack – for about 20 minutes.
9. Once cooled, run a sharp knife around the edge of the cake to help separate the sides. Release the spring from pan sides, and gently move the cake to a cake serving plate and decorate with the orange slices