Ingredients
The following ingredients have 4 Servings
- 12 ounces fresh cranberries
- 1/4 cup orange juice concentrate (thawed)
- 1/4 cup unpasteurized honey
- 1 cup sour cream (, at room temperature)
- 3/4 cup buttermilk (, at room temperature)
- 1/4 cup orange juice concentrate (thawed)
- 1/2 cup unpasteurized honey
- 1/4 cup melted coconut oil
- 2 large eggs (, at room temperature)
- 1 tsp pure vanilla extract
- 5-6 drops orange essential oil
- 1-1/2 cup almond flour (sifted)
- 3/4 cup tapioca starch
- 1/2 cup coconut flour (sifted)
- 1 tbsp gluten free baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- pinch ground cloves
Instruction
- Grease a 8" cake pan (with 3" sides) and line the bottom with parchment paper; preheat your oven to 350°F.
- Combine the cranberries, orange juice concentrate and honey in a mixing bowl; stir until well combined and pour into the prepared pan. Reserve.
- Combine the dry ingredients together in a separate bowl and mix delicately with a whisk until fully combined and airy. Set aside.
- Combine the sour cream, buttermilk, orange juice concentrate, honey, melted coconut oil, eggs, vanilla and orange essential oil in a large mixing bowl. Whisking promptly and vigorously until all the ingredients are fully combined.
- Pour the wet ingredients all at once over the dry ingredients and stir delicately with a wooden spoon or rubber spatula until well combined. Pour the batter over the cranberries and spread evenly all the way to the edge.
- Bake in the preheated oven for 55 to 50 minutes, or until the top is nice and golden brown and a toothpick inserted in the center of the cake comes out clean.
- Allow cake to cool to room temperature then transfer to the fridge and chill completely.
- Run a knife around the cake then turn it onto a cake plate; remove the parchment paper and garnish with orange slices if desired.
- Serve cold or at room temperature; keep any leftovers in the refrigerator for up to a week.
