Orange and Olive Oil Fragrant Cake
  • 2cups oragainc sprouted flour of choice(great with sorghum flour), plus more for dusting pan
  • 1/2teaspoon salt
  • 2teaspoons aluminum-free baking powder
  • 4 large organic or pastured eggs
  • 1cup organic sugar (can substitute Lakanto or reduce sugar to 3/4 cup)
  • 2tablespoons Grated Orange Zest
  • 1cup fresh organic orange juice
  • 1cup organic extra-virgin olive oil
  • Confectioners’ sugar(can substitute Lakanto powdered sugar)
  1. Preheat oven to 350 degrees. Line the bottom of a 10-inch cake pan with parchment paper. Butter the paper and side of the pan and dust with flour.
  2. In a large bowl using a mixer, beat the eggs with the sugar, orange zest and salt.
  3. In a medium bowl combine the orange juice and olive oil. At a low speed, gradually beat the orange juice mixture into the egg mixture. Gradually beat in the 2 cups of flour (maybe 3 additions) until a smooth batter forms.
  4. Scrape the batter into the prepared pan and bake for 45-50 minutes until a toothpick test comes out clean. Let the cake cool completely in pan on a wire rack. Unmold and discard parchment. Dust with confectioners’ sugar and serve.