Sugar Crusted Almond Orange Cake

orange almond cake

Sugar Crusted Almond Orange Cake is a perfect conclusion to a special occasion or gathering. The orange gives it an exquisite flavor and the simple ingredients make it pair with limitless toppings. It is great with berries and cream. A chocolate sauce or herb infused glaze would be great too. Get creative! This simple dessert can be made on the fly which is perfect for an impulsive dessert or well-timed gesture.

It is hard to see in the photo, but there is the sweetest sugar glaze coating baked on the top of this almond orange cake. Delicious shavings of orange peel give this cake a bold finish. Simple decadence.

You ready for some of this goodness? Feel free to check out the King Arthur Flour recipe for an awesome photo directions for every step of the process. My recipe is almost the same, with added coconut flour with orange juice and zest.

almond orange cake

Sugar Crusted Almond Orange Cake


  • butter for pan
  • 2 tablespoons white sugar
  • 4 eggs, separated
  • 1 1/4 almond flour
  • 1/2 cup sugar (coconut sugar would work well, however I can only vouch for white sugar)
  • 3 tablespoons coconut flour
  • 2 tablespoons orange zest
  • juice of one squeezed orange or 1/2 cup orange juice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees.
  2. Butter (best option) or grease an 8″ springform pan, or round cake pan, and coat with about 2 tablespoons white sugar. Set aside.
  3. Whisk together egg yolks and 1/4 cup sugar. Add almond flour, coconut flour, orange juice and zest, baking power, and salt. Set aside. Batter will thick and pasty.
  4. With electric mixer, whip egg whites until they are form soft peaks. Turn mixer onto low setting and slowly add remaining 1/4 cup sugar.
  5. Spoon egg whites into thick batter, one dollop at a time. Gently mix until batter loosens and then scrap into prepared baking pan.
  6. Bake for 30 to 35 minutes, until cake is soft, but firm.
  7. Remove from oven and rest in pan for about 15 minutes.
  8. Turn cake upside down on plate and gawk at it’s golden beauty.
  9. Top with fruits, nuts, creams, sauces, flowers, herbs, fresh honey, seeds, gelato; follow your heart.


Coconut Milk Sweet Potato Pie

Today’s recipe blog is a nutmeg filled sweet potato pie. It was an easy success and a huge hit at the dinner party I took it too- so full of flavor and nutrition! . This earthy pie is so easy to make- it took about an hour to create- start to finish. I have been in love with nutmeg lately, so I am always looking for a way to incorporate it. Coconut milk, eggs, and almond flour are some favorite ingredients as well.


Mix together in a bowl: IMG_20150411_163125

1 cup blanched almond flour

2 tablespoons coconut flour

1 egg

1/4 teaspoon sea salt

3-4 tablespoons coconut sugar (brown would be fine too, use less though.)

1 tablespoon melted coconut oil

Form ingredients into a ball- it will be soft and wet and then press into a pie pan.

Bake on 350 for about 20-25 mins, make filling. Try to even dough out onto the edge to prevent burning.



Blend all together in a food processor or blender until smooth and creamy:IMG_20150411_164135

2 pounds cooked sweet potatoes (you could pre-bake them in oven if you think ahead, or cut them and toss into boiling water for 15 minutes. Be sure to remove the skins)

3 eggs

1 can coconut milk

6 soaked dates (toss boiling water onto them for about 10 mins)

2 tablespoons coconut sugar

1/2 teaspoon sea salt

2 teaspoons nutmeg (more spices like cinnamon, cardamon, or coriander would be good too)


IMG_20150411_170131Pour filling into crust and bake until firm on 350, about 40 minutes. I had extra filling when I did this, which I baked at the same time- perfect for a snack!



I love to teach my clients to pre-bake sweet potatoes and keep them on hand in the fridge. They are awesome for pie, smoothies, hash, muffins, soups, and sauces so so nutritious. They are full of fat soluble vitamin A, which boosts our immune system, fertility, vision, and bone growth.






Enjoy this great pie- for dessert or a snack. I think it would go great with a brunch spread!

Happy eating,