I first made this cake during citrus season when oranges were so sweet and juicy, I couldn’t resist baking with them. I wanted something that felt bright and special — without the sugar overload. This cake turned out tender, moist, and full of orange flavor, thanks to fresh juice, zest, and almond flour. It’s now my go-to when I need something that feels fancy but takes almost no effort. Perfect for brunch, tea, or just a quiet moment to yourself.

Ingredients:

• 2 cups almond flour

• ½ tsp baking soda

• Pinch of sea salt

• 3 large eggs

• ⅓ cup honey or maple syrup

• ¼ cup olive oil or melted coconut oil

• Zest of 2 oranges

• ½ cup fresh orange juice

• 1 tsp vanilla extract

• Optional: slivered almonds + orange slices for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease.

2. Mix dry ingredients: In a bowl, whisk together almond flour, baking soda, and salt.

3. Mix wet ingredients: In another bowl, whisk eggs, honey, oil, orange zest, juice, and vanilla until smooth.

4. Combine: Stir dry ingredients into wet and mix until just combined.

5. Bake: Pour into the pan and bake for 30–35 minutes, or until golden and a toothpick comes out clean.

6. Cool & garnish: Let cool fully before topping with almonds or orange slices.

Sarah’s Tips:

• More citrusy? Add a few drops of orange extract or a little lemon zest.

• Make it pretty: Dust with powdered monk fruit or top with candied orange peels.

• Serve with: Coconut whipped cream or plain Greek yogurt on the side.

Nutrition (Per Slice – based on 8 servings):

• Calories: 240

• Carbohydrates: 14g

• Sugars: 9g

• Protein: 6g

• Fat: 17g

• Fiber: 3g