| Prep Time | 45 minutes |
| Cook Time | 60-120 minutes |
| Servings |
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Ingredients
FOR THE COMPOTE
- 3 to 4 blood oranges
- 2 tbsp raw honey
FOR THE POUND CAKE
- 1/4 cup blood orange juice
- 2 1/2 cup blanched fine almond flour
- 1/2 cup softened unsalted butter I used grass fed (Kerry Gold, Vital Pastures)
- 1 cup birch xylitol
- 8 pastured eggs room temperature I used our beautiful eggs
- 2 tsp good vanilla extract
- 1/2 tsp kosher sea salt
- 8 oz softened cream cheese
- 1 1/2 tsp baking powder aluminum free
GANACHE
- 1/4 cup heavy cream I used my rich and delicious raw cream
- 1/3 cup dark chocolate I used Lilly's ( can use chips, chunks or bars)
Ingredients
FOR THE COMPOTE
FOR THE POUND CAKE
GANACHE
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Instructions
FOR THE COMPOTE
- With a vegetable peeler, remove peel from half of 1 orange, leaving pith. With a paring knife, cut rind into enough matchsticks to yield 1 tablespoon,
- Finely grate enough rind of remaining oranges to yield 1 packed tablespoon zest.
- Working over a bowl, cut segments of 3 to 4 oranges free of membranes. Squeeze juice from membranes into a bowl (you should have 1/4 cup juice). Add 3 tbsp. xylitol to juice and set aside. Cut segments in half, and place in bowl with matchsticks of orange peel; set aside.
- Add the 2 tbsp. of honey to the orange sections an allow to macerate
FOR THE CAKE
- Preheat oven to 350 degrees
- Generously grease a loaf pan (I used 4 x 8) with butter. Cut a piece of parchment paper so it hangs over the long sides of the pan. Generously butter the parchment as well.
- In a medium bowl whisk the almond flour, baking powder and sat and set aside
- Combine sugar and zest in a large bowl of electric mixer. Using your fingers, rub together well
- Add softened butter and mix with electric mixer until smooth
- Add softened cream cheese in chunks and mx until smooth and creamy
- Add the eggs one at a time mixing between them
- Add vanilla and mix until well blended
- Mix dry ingredients by half cups into egg batter until well blended
- Pour into prepared loaf pan and bake until a toothpick dipped in center of cake comes out clean.
- While cake is warm poke holes in the top with a toothpick and with a teaspoon drip the prepared juice into the cake. Allow the cake to cool and using the parchment remove the cake from the pan.
GANACHE
- Bring cream to a gentle simmer in a small saucepan.
- Pour over chocolate in a bowl, let stand for 5 minutes, and whisk until smooth.
- ASSEMBLY
- Serve with a slice of cake topped with compote and a drizzle of ganache
Recipe Notes
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