Whole Orange Almond Cake

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It's incredibly gratifying to watch peoples' expressions when they eat my desserts.  It usually starts with a gasp after it is first revealed, as I like to present cakes and such on clean, sophisticated plateware (you eat with your eyes first, right?).  I sometimes hear an "eep!" from excitement when I set the plate down.  I soon see a grin that stretches from ear to ear after the first bite is taken.  I love it most when someone actually closes their eyes.  It is like a short-lived, yet personal bonding moment between them and their tastebuds.

But nearly every. single. time... someone will say, "Oh my gosh this has got to be packed with calories," or "Thank goodness I worked out this morning!"

I am always a little shocked, especially if it's a family member who says it.  Like, don't you know who I am?  I'm the household food police!  You want those Oreos?  I glare at you and list off every single ingredient I hate, why I hate it and why you should too.

So when my mother huddled over a slice of this cake and said, "Oh no, if I keep eating I won't be able to fit into my pants tomorrow ...  *takes bite*  ... but I can't stop, it's so good!"  I was speechless.  I rolled my eyes, picked my chin up off the floor and said "MOM, this is goood for youuu."  After I listed off the ingredients, she stopped hunching over her plate like a bear over her cub and proudly strut to the dinner table, healthy dessert in hand.

A superbly soft and moist cake that... has no oil or butter?  Yes.

A perfectly sweet cake that... has no sugar added?  Yes.

An incredibly decadent cake that is... cholesterol-free and lowers cholesterol?  Really?  Oh yes.
This is heaven on a plate for your tastebuds (and your waistline too)!

Whole Orange Almond Cake:  [sugar free, high fiber/protein, GF]
(makes one 8" cake)

     2 Oranges, preferably organic (mine were both 10" in circumference)
     1 cup Egg Whites
     1/2 tsp Almond Flavor (optional)
     192g (2 cups) Almond Flour
     120g (1 cup) Oat Flour
     192g (1 cup) Granulated Erythritol (or dry sweetener of choice)
     2 tsp Baking Powder

Directions:
1.  Wash the oranges thoroughly then pierce all over with a knife.  Place the oranges in a large pot and cover with water.  Bring this to a full boil, then lower the heat to medium/low-low and cover.  Simmer for one hour (oranges should be very soft and tender), drain and let cool slightly.  Cut the oranges into quarters, discard all seeds and puree in a blender.
2.  Preheat the oven to 350 degrees.
3.  In a medium-sized bowl, whisk together the almond flour, oat flour, erythritol and baking powder.
4.  In a large bowl, add the orange puree, egg whites and almond flavor.  Whisk this well.
5.  Grease an 8" cake pan with oil (I used a lightly colored pan)
6.  Dump the dry ingredients over the wet and fold together.  Make sure there are no clumps.  Pour batter into prepared pan and bake for ~62 minutes, or until surface of cake springs back when touched.  Cool cake in pan for about 30 minutes, then flip onto a wire cooling rack, leaving pan over top for another 30 minutes.  Remove pan and let cool completely.  Slice and serve!

Notes:
1.  I used 2 organic navel oranges.  After pureeing, they measured 2 cups (465g)

2.  I pulsed almonds in my food processor until it turned into a flour.  I used one cup storebought almond flour and one cup homemade almond flour (for texture, freshness, etc)

3.  I sifted powdered erythritol over the cake for nice presentation

Talk about a decadent yet guilt free dessert!