November 2016 Recipe Redux  Challenge:

Trimming the Table

“The holiday baking season is upon us. Time to pull out all the stops. Show us the healthy holiday dessert you will be sharing with family and friends this season.”

I eased the oven door open to take the cake out just as the oven clock beeped. I couldn’t help but stop for a moment. The smell was incredible. Whiffs of a warm, nutty, buttery aroma drifted into the air, filling the whole room (which is crazy because there is no butter!). I gently pressed the middle of the cake with my finger – it felt soft and pillow-y. It was done, now all I needed to do was wait.

From afar, the cake looked beautiful. Red raspberries peaking out here and there contrasting the deep amber of the cake, giving it a rustic but elegant quality. I have always loved almond cake and I was especially excited to try this one.

I have had my fair share of almond cakes – apricot almond cakes to lemon almond cake but my favorite combination has to be apple and almond. I remember the very first and very best one I had was made by my cousin, Andre. It was just like the one that had come out of the oven – soft and pillow-y. Ohhh..it was so light and sweet, almost like I was eating a cloud. Every mouthful I took had flaky crunchy almonds for extra depth of flavour and texture.

It tasted amazing. In fact, lets just say the person who made it is genius and amazing.

Today, Zoe and I want to say a special Happy Birthday to this amazing girl who has the most beautiful heart; who has faithfully been there for us for so many years and most importantly who has inspired us to cook and to pursue our passions.

Most of you probably are not aware that sprinkleofvanillasugar isn’t our first recipe blog. We started blogging in high school together with our cousin. It started off as a fun summer project and later expanded in becoming a foundation for our future pursuits in the realm of culinary arts.

From babies in cute little Chinese outfits to our primary school years in shorts and t-shirts and later on high school in dresses, handbags and makeup; we spent hours, days, years of time together. She spent many months living with us – and we were practically sisters. We laughed and talked every day; we stayed up late to watch movies, we shared our deepest desires and dreams. Our boxful of memories of family gatherings, vacations, church dances, seminary and sleepovers is one that I cherish and keep dear to my heart. Together we explored and created some amazing recipes together like Ricotta Stuffed Smoked Salmon with Salsa; Mozzarella Covered Vegetarian Gnocchi Bake; Peanut butter & Chocolate Banana Bread; Oreo Cheesecake.

Although we haven’t been able to spend as much time together after college, but I still miss our old times together. When I look at her now, I see a beautiful, talented young woman who still is one of my closest friends. I also see someone full of passion and enthusiasm for life. Her magic radiates from within her and from her fingers – which has enabled her to continue to create, cook, photograph, blog – making everyone who sees her food drool!

To many more apple almond cake creations and to many more memories we will continue to share – “Happy 22nd Birthday Andre! Thank you for being a dear friend and cousin. Thank you for being an inspiration. And most of thank you for your beautiful heart. May your talent, beauty and magic continue to blossom and grow! We love you!”

Raspberry Orange Almond Cake (Paleo, Gluten Free, Dairy Free, Oil Free)

 

Save Print

Adapted from Elana's Pantry

Author: Unconventional Cooks

Serves: 1 9" Cake

Ingredients

• 1 orange
• 2 cups Almond Flour
• 3 eggs
• ¾ cup honey
• ¼ tsp salt
• 1 tsp baking soda
• 1 dozen raspberries (+ more for topping)
• Option 1 - Yogurt Glaze:
• ¼ cup Coconut yoghurt
• 1 tbsp honey
• ¼ tsp vanilla
• Raspberries
• Option 2 - Honey-Orange Glaze:
• 2 tbsp Orange Juice
• 2 tbsp Honey

Instructions

1. Wash the orange and boil in water for 1 hour and a half till soft.
2. Place the whole orange with the peel into a food processor/blender till smooth.
3. Pulse in the egg, honey, flour, salt and baking soda.
4. Line a cake tin with parchment paper and pour the batter in.
5. Preheat oven to 375F. Bake for 35-40 minutes (check with a skewer that it comes out clean).
6. Yoghurt Glaze: Mix the yoghurt and honey in a bowl. Drizzle over the cake. Decorate with more raspberries.
7. Orange Glaze: Place the orange juice and honey. Microwave for a few seconds to warm it up so that the honey will dissolve in (you can also do this on a small pan over the stove).

Nutrition Information

Serving size: 16 Calories: 154 Fat: 8.5g Carbohydrates: 17.2g Sugar: 14.8g Protein: 4.4g

3.5.3251

LOVE,

Zoe & Mia

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

SaveSave