Ingredients
For the cake:
- 3 large eggs
- 3 Tablespoons ghee or organic coconut oil melted and cooled a bit (not hot)
- 1/4 cup 100% orange juice
- 1/2 cup organic coconut sugar or maple sugar
- 2 teaspoons orange zest
- 1/2 teaspoon pure almond extract
- 2 cups blanched almond flour
- 1/3 cup tapioca flour or arrowroot
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice or cloves
- 1/2 teaspoon ground ginger
- 1/2 cup homemade cranberry sauce or organic whole berry cranberry sauce
For the Crumb Topping:
- 1/2 cup blanched almond flour
- 1/4 cup ghee or vegan butter, or coconut oil, solid and chilled and broken into pieces
- 2 teaspoons ground cinnamon
- 1/4 cup organic coconut sugar or maple sugar
Instructions
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Line an 8x8 inch square pan with parchment paper on the bottom and a couple of inches up the sides. Preheat your oven to 350° F.
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In a large bowl, whisk together the eggs, sugar, orange juice, ghee or coconut oil, almond extract, and orange zest until smooth.
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In a separate bowl, combine the almond flour, tapioca flour, baking soda, salt, and spices.
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Gently stir the dry mixture into the wet until a batter forms.
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Spread about 1/2 of the batter over the bottom of the cake pan, then cover with all of the cranberry sauce (it doesn't need to be an even layer, messy is fine!) and then spread the remaining batter over the cranberry sauce, set aside.
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In a small bowl combined all the ingredients for the crumb top using a fork or pastry blender until a crumbly mixture forms, then sprinkle evenly over the top of the unbaked cake.
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Bake in the preheated oven for 35 minutes or until set in the center and a toothpick comes out clean. Allow the cake to cool completely in the pan, then cut into pieces to serve.
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Store leftovers in the refrigerator for up to 4 days. Enjoy!
Recipe Notes
*To make an optional glaze or icing for this cake, mix 2/3 cup of organic powdered sugar OR powdered monk fruit with about 1 1/2 tablespoons of fresh orange juice. Drizzle over the cooled cake.