Italian Orange Cake Made with Olive Oil and Whole Oranges

gluten free, sugar free, dairy free.

• Prep Time 40 mins
• Cook Time 1 hr
• Total Time 1 hr 40 mins

• Servings: 10
• Calories: 181kcal
• Author: Angela Roberts
• Link: https://spinachtiger.com/italian-orange-almond-cake-with-whole-oranges-gluten-free-low-carb-paleo/

• 1 1/2 large navel orange Or 1 extra large orange
• 2 1/2 cups blanched almond flour 260 grams
• 4 tablespoons coconut flour
• 1/2 teaspoon xanthan gum see notes
• 1 teaspoon fine sea salt
• 1 tablespoon baking powder
• 1/2 cup olive oil see notes
• 1 cup granulated swerve
• 6 large eggs
• Baking spray or oil for baking pan I used this baking spray.

• 2 tablespoons orange juice from the other half of orange
• 1/2 cup Confectioners Sugar I use sugar free Swerve
• zest of the half orange

• 9 inch cake pan
• baking spray
• parchment paper
• tin foil

• 2 tablespoons orange mixture (that is used for the cake)
• 4 tablespoons butter
• 1/2 cup Swerve Confectioner's Sweetener
• 1 teaspoon vanilla extract

• Preheat oven to 350 degrees f. (180 C).
• Prepare a 9 inch cake pan with parchment paper. Use baking spray, or oil.
• Cut oranges into quarters, Place in pot to boil, adding just enough cold water to cover by 2 inches.
• Boil for 30 minutes. Drain. Cool. Drain. Place in Vitamix and mix until oranges look like a mush. You don't want big pieces of peel.
• Mix almond flour, coconut flour, xanthan gum, salt, baking powder together.
• Whisk until well incorporated. Set Aside.
• Mix olive oil with Swerve in the mixing bowl you will be making the cake.
• Add eggs one at a time on medium high speed.
• Add vanilla extract.
• Add 1 cup of orange mixture. Mix. (make sure to reserve 2 tablespoons for butter glaze). Mix thoroughly.
• Add flour mixture and mix just until incorporated on medium low.
• Pour into prepared pan. Bake for 40 to 50 minutes. putting foil over cake loosely once it golden. (around 20 to 30 minutes). Inside middle should get to 205 degrees F. when tested with a meat. thermometer.

• Mix orange juice and confectioner's sugar together.
• Cool cake completely before adding glaze, unless serving warm and you want a transparent glaze.
• If you want thicker glaze add more confectioner's sugar.
• Garnish immediately with orange zest.

• Put all ingredients in small saucepan at one. Heat until mixed together, stirring.
• Pour over cake while still warm.

Re: xanthan gum is not absolutely necessary. I use it to prevent almond flour cakes from crumbling. Re: Confectioner's Swerve. You can put Swerve granular in a vitamix to make a confectioner's powdered Swerve. Just pulse until it is the consistency of powdered sugar.