Naturally Sweetened Blood Orange and Almond Cake

Makes enough batter for one 8″ cake pan.

1. Wash the oranges and pierce with a knife. Place in a pot and cover with water. Bring to a boil, lower the heat, cover and simmer for 1 hour or until the skin is very soft. Drain and allow to cool.

2. Preheat the oven to 350ºF.

3. Cut the cooled oranges in half and discard the seeds. Place the entire orange in a food processor and puree.

4. In a bowl mix the eggs, honey, olive oil, vanilla and almond extract until well blended.

5. Fold in the baking powder, almonds and flour, then fold in the puree.

6. Grease an 8” (or I used a 6”) cake pan and line it with parchment paper.

7. Pour enough batter into the cake pan to fill at least 2/3 full.

8. Bake a 6” cake pan for 40-45 minutes, an 8” cake pan for 45-60 minutes or cupcakes for 20 minutes.

9. Once the cake is done, cool in the pan for 10 minutes then turn out onto a wire rack.

10. Serve slices with drizzled honey and a bit of olive oil or homemade whipped cream.

Buen provecho!