This cake has been long in the making. I first wanted to create a non-chocolate nut flour cake, dense like a chocolate torte, but flavored with orange instead. At first I wasn’t sure about how it turned out. It was light and fluffy on top, but dense and moist underneath. But after my husband raved about it…well, I decided that’s how it’s supposed to be!
Next, though the cake had an elegant flavor, it certainly didn’t look elegant. So I experimented until, with a little help from my talented taste-testing husband, I came up with an orange-flavored icing that finishes of the cake beautifully, both in flavor and appearance! I hope you enjoy the results of our experimenting as much as we do!
1 1/2 teaspoons orange zest (1-2 oranges)
1 1/2 tablespoons orange juice (1 small orange)
2/3 cup walnuts (or 1/2 cup walnut flour)
2\3 cup cashews (or 1/2 cup cashew flour)
5 eggs, separated
1/2 cup honey
1/4 cup coconut oil
1/4 teaspoon sea salt
Preheat oven to 300°. Grease an 8″ a springform pan with coconut oil and line with parchment paper. In a small saucepan, melt coconut oil, then allow to cool. Meanwhile, whip egg whites with the salt till soft peaks form. Grind nut flour in food processor. In a separate bowl (or food processor), whisk egg yolks with honey till pale, then mix in the orange juice and coconut oil. Add in nut flour and zest, then fold egg whites into batter a little at a time, until just mixed. Pour into springform pan. Bake at 300° for 45 minutes, on convection if you have it. Cake will be browned and springy when done, but still dense and somewhat sticky in the middle.
1 cup cashews, soaked 4 hours, then drained
1/2 cup fresh squeezed orange juice (3 small oranges)
1 tablespoon orange zest (2-3 oranges)
1 1/2 tablespoons coconut sugar
2 tablespoons honey
1/4 cup butter
1 teaspoon vanilla
Blend all ingredients in food processor or Vitamix until smooth. Chill in refrigerator 30 minutes, then spread on cooled cake. Finish with a dusting of coconut sugar.