This delicious cake is sugar and grain free!
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Ingredients
- 5 medium satsuma mandarin oranges thinly sliced and seeded
- 1/2 stick Kerry Gold grass fed sweet butter
- 1 vanilla bean split and scraped
- 1/2 cup xylitol
- 2 tbsp mandarin orange juice
- 4 pastured eggs
- 3/4 cup canned coconut milk
- 2 tsp vanilla extract
- 1/2 cup xylitol
- 1/2 cup blanched almond flour
- 1/2 cup coconut flour
- 1/4 tsp unrefined sea salt
- 1/2 tsp baking soda
- stevia for added sweetness
Ingredients
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Instructions
- Preheat oven to 350F.
- Cook mandarins in a large pot of boiling water for three minutes. Drain and arrange slices in a single layer on paper towels.
- Place butter in an 8-inch round cake pan. Mix vanilla seeds and xylitol and sprinkle over butter. Place in the oven until butter melts, about 7 minutes.
- Whisk in the orange juice. Arrange mandarin slices over sugar in pan, starting in the center and spiraling outward.
- In a large bowl, whisk together eggs, coconut milk, vanilla extract and sweetener.
- In a smaller bowl, combine the almond and coconut flour, salt and baking soda.
- Mix dry ingredients into the wet with a handheld mixer. Add a bit of stevia until the batter is slightly sweeter than you would want the cake to taste.
- Spoon the batter into the cake pan on top of mandarins. Bake for 30 to 40 minutes.
- Cool for 1 hour and turn out on a plate.
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