Lemon-Orange Cake | PCC Natural Markets

Lemon-Orange Cake

Serves: 8 to 12

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Bright, citrus flavors are complemented by honey and almonds in this unusual cake.



Preheat oven to 350° F. Lightly grease a 9- by 12-inch baking pan. Line with parchment paper, if desired, for easier removal.

In a bowl, cream eggs and honey with an electric mixer until fluffy, thick and glossy. This will take about 10 minutes on high speed. If you reduce the time, the cake will not set correctly.

In a food processor add chopped orange and lemon pieces and process until smooth.

In a separate mixing bowl combine almond flour, baking soda and salt; mix well. Fold beaten eggs and pureed oranges and lemons into flour mixture. Pour batter into the prepared pan.

Bake until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Recipe by Birgitte Antonsen, PCC Cooks instructor and PCC Deli

Source: 2014 Annual meeting dinner

More about: almonds, lemons, oranges


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