Orange Mastic and Almond CakePrint Recipe
- 1 1/2 cup Gluten Free Flour
- 3 organic cage free eggs, separated and at room temperature
- 70g Organic Ghee
- 1/4 cup honey
- 2 tbsp crunch almond butter
- 1 organic orange, zested and juiced
- 2 tsp mastic powder
- 1 tbsp cinnamon
- 1 tsp baking powder
- 1 tsp vanilla extract
- dash of salt
- 2 tsp granulated sugar
- ground cinnamon for garnish
Preheat the oven to 340 F. In a non stick pan, place the zest and juice from the orange and add the butter before melting on low heat.
While the juice heats up, butter a round cake pan and sprinkle 2 tbsp of sugar on the bottom giving it a shake forward and back to ensure the sugar sticks to every part of the circle.
Separate the eggs, and beat the egg whites in a separate bowl until stiff peaks are formed.
To the heated orange juice add a dash of salt, the mastic, vanilla extract, and honey and stir with a whisk to combine. Once the honey is melted take the orange juice off the heat and transfer to a mixing bowl. Take 1 spoon of the hot orange juice mix and add to the egg yolks to temper them before using a hand mixer to combine the yolks and the orange juice mixture. Slowly add all the gluten free flour, 1/4 cup at a time and mixing on low in between the flour additions. Add the almond butter and tbsp ground cinnamon.
Gently fold in the egg whites to the cake batter and pour the entire mixture into the cake pan. Bake for 30 minutes.
Once cooked, let cool for 20 minutes and flip over onto a plate before sprinkling ground cinnamon on top for garnish.
No Mastic powder? Just omit it, its just as delicious!
When the weather plays tricks on you and pretends its going into fall, your answer to getting going is this moist delicious cake paired with a nice robust expresso. Until that is, the weather shifts up next week and becomes super hot again and your back to your usual cooling starts. Luckily enough, this cake is versatile enough to go with the flow. The zest and juice from the orange give a transitional feel, and paired with warming cinnamon is a hint of whats to come. Mastic, a Greek spice found on the island of Chios, touts ancient remedy for troubled tummies and gives a sappy unknown flavor to the cake that plays tricks on your tastebuds. Best of all the richness from the Ghee and foamy egg whites is another contradiction in buttery flavor and light airy gluten free forkfuls. And if thats not enough to entice you to whip this up, the bottom of the baking dish is lightly sprinkled with a dash of sugar that creates crunchy bits of caramel sprinkles in each bite. In colder weather you can pair it with a warm fruit compote, and for a cool twist, a dollop of vanilla yogurt and fresh orange zest.