Citrus abounds in the winter. I made this cake with Valencia oranges from the farmer’s market. I have never tried it with blood oranges. But next time I make it I will. I always loved polenta cake made with olive oil but now that I don’t eat corn any more, this cake gives me the same mouth feel I loved with the polenta cake. The cardamom and pistachios give it a hint of Indian or Middle Eastern flavor vibes. I love this cake served with a dollop of fresh raw whipped cream or coconut whipped cream and a lovely cup of tea after lunch, brunch or as an afternoon treat. Sometimes I grab a slice of it on the go in the morning. 

Serves 4-6 / Prep time 25-30 minutes / Cook time 30 minutes / Total time 50 minutes

Gather

2 cups/ 403 grams sifted, blanched almond flour

2 teaspoons/ 5.5 g ground cardamon powder

1 teaspoon/ 2.8 grams  baking powder

1/2 teaspoon/ 2.8 grams baking soda

1/2 teaspoon/ 2.8 grams fine salt

2 large eggs, whisked

3 Tablespoons/ 45 ml almond milk

1/2 cup/ 125 ml plain almond or greek yogurt

1/4 cup/ 60 ml quality olive oil

1/4 cup/ 60 ml freshly squeezed orange juice

3 teaspoons/ 9 grams orange zest 

1/4/ 60 ml cup maple syrup

1 teaspoon/ 5 ml vanilla extract

1/4 cup/ 57 grams granulated Monk Fruit sweetener (I use the Lakanto brand)

1/2 cup/ 125 ml roughly ground raw  pistachios plus 2 tablespoons

Make

Preheat oven to 350 degree F/ 177 degree C.

Prepare a 9” round cake pan with oil and parchment.

In a medium bowl combine first five ingredients until well incorporated.

In a separate medium bowl combine all the wet ingredients and the Monk Fruit. Mix well till blended. Fold 1/2 cup/ 125 ml of the pistachios into the wet ingredients. Then fold the dry ingredients in thirds into the wet ingredients until well combined but do not over mix.

Transfer the  batter into the prepared cake pan.

Sprinkle the top of the batter, evenly with the remaining pistachios.

Bake in the oven for 30 minutes, checking at the 20 minute mark.

At 30 minutes insert a toothpick to test it. It should come out dry.

Remove the pan from the oven and allow to cool about 20-30 minutes.

Carefully invert the cake onto a large plate. Then place another plate on the cake, sandwiching it tightly between the two plates and then flipping it.

Remove the top plate and your cake will be right side up.

Decorate with orange zest and with fresh rose petals or other edible flower petals and serve with a dollop of coconut whipped cream or regular whipped and a delightful cup of tea.

Note:
To make this cake Vegan, replace the eggs with 2 Tablespoons / 34 grams ground flaxseeds mixed with 3 tablespoons water and then added to the wet ingredients. Be sure to use the almond yogurt or coconut yogurt and not the Greek yogurt.

Tip:
If you want to lower the sugar content you can substitute the maple syrup with Yacon syrup which is lower on the glycemic index, it will come out less sweet. Also, if you can’t find Monk Fruit sweetener look for Swerve. Feel free to experiment with the citrus. Tangerine or Satsumas might be fun too.

Friendly to:
Low Lectin - Ovo-lacto Vegetarian- Paleo- Vegan (without eggs and dairy option), Ketogenic, Grain-Free 

Recipe developed by Anna Getty of Amalgam Kitchen

Did you make this recipe? Tag @amalgamkitchen on Instagram to be featured in one of our stories.