orange. orange zest
Orange Cloud Cake (GAPS, Paleo)
I love orange desserts! I think it all started when my great grandma made orange rolls and cinnamon rolls when I was little. I always picked orange if I had a choice.
I think I finally have the perfect holiday recipe! I got the orange cake recipe idea from Elana’s Pantry. The way you get the orange flavor is by boiling a couple of oranges, weird! I wanted to have a topping to make it more special, so I perfected the Orange Cloud recipe to put on top. It takes some planning, but not much “in the kitchen” time. So here it is, my new favorite recipe :).
Orange Cake
*2 oranges
*1/4 cup grassfed butter -or- 1/4 cup coconut oil + an additional 1/4 tsp sea salt
*3/4 cup honey
*4 pastured eggs
*2 cups almond flour (I like Honeyville)
*1 tsp baking soda
*1/4 tsp sea salt (Celtic, Himalayan)
Wash the oranges and boil them whole, including the peel,for 1 ½ hours, until soft. When cooled, cut the oranges (peels included!) and put them in the blender or food processor. Blend them until completely smooth. Warm the butter (or coconut oil) and the honey until just melted. Add room temperature eggs and other wet ingredients, including blended oranges, and mix. Combine dry ingredients together in a separate bowl, Add the dry ingredients to wet ingredients and mix well. Pour batter into a greased 13” by 9″ pan. Bake at 350 degrees for 38-41 minutes. Let cool to room temperature.
Orange Mousse Topping
*1/2 c freshly squeezed orange juice
*1/4 cup freshly squeezed lemon juice
*1 Tbsp grassfed gelatin powder
*1/3 cup honey
*2 tsp orange zest,
*3 pastured egg yolks
*2 Tbsp unsalted butter –or- coconut oil
*4 pastured egg whites
Pour the orange and lemon juice into a medium saucepan. Sprinkle the gelatin over it. Let the gelatin soften for 5 minutes. Whisk the orange zest, honey, and yolks into the gelatin mixture. Add butter or coconut oil. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 180 degrees – or- coats the back of a wooden spoon. Pour the mixture through a strainer or sieve into a small bowl. Let cool until about room temperature.
Put the egg whites into a large metal or glass bowl. Using a hand mixer, beat on highest speed until stiff but not dry. Carefully fold in the orange mixture. When mixed, spread mousse over cooled cake. Refrigerate at least one hour. Take the cake out of the refrigerator 30-60 minutes before serving. This dessert is really fluffy on the first day, but will still taste good for a couple of days.
I’m loving the fall weather and I can’t wait for the holidays 🙂
This post was shared on Healing with Food Friday.
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