“it’s 70 degrees outside.”
that’s what my texan daddy said on the phone yesterday as i stared out at a snow-packed lawn. after sliding across a driveway as slick as an ice rink. with handfuls of loaded grocery paper bags that for some reason the handles on one side of each bag tore off. and almost busted my rump, very ungracefully, at least twice.
my consolations were:
- at least i made it in from the car without falling while carrying children.
2. in 6 weeks, we’ll be in texas in that warm weather through the year. which means a very minimal likelihood of snow for me next winter.
3. there’s a slice of this grain-free blood orange cake and a cup of coffee waiting for me inside!!
and isn’t it pretty?
and soo easy.
Grain-Free Blood Orange Cake
- 1 1/2 cups almond flour
- 3/4 cup arrowroot starch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup maple syrup
- 3 large eggs
- 3 tablespoons fresh blood orange juice
- sprinkle turbinado sugar
- thinly sliced blood oranges
- Preheat oven to 350°.
- Combine almond flour, arrowroot starch, baking powder, and salt in a medium bowl.
- Beat softened butter and maple syrup in another bowl until creamy. Beat in eggs, one at a time, until combined. Stir in blood orange juice.
- Add almond flour mixture to butter mixture and mix to combine.
- Line a 9-inch cake pan with parchment paper. Butter parchment and sprinkle with a thin layer of turbinado sugar. Place thinly sliced blood oranges in a pattern on top of sugar, folding thin slices into the sides if desired.
- Pour batter evenly over blood orange slices. Bake at 350° for 35 minutes or until a pick inserted in the center of the cake comes out clean.
- Allow cake to rest for 5 minutes. Carefully invert cake onto a clean platter, removing and discarding parchment. Sprinkle with powdered sugar, if desired.