The Mindful Epicurean

I always find myself gravitating towards mandarin oranges this time of year. Something about the cold weather makes me crave the light and sweet citrus flavors and the brightness that accompanies them. My sister-in-law is fortunate enough to live in Arizona where fresh citrus grows in abundance in her back yard. I think it would be so amazing to be able to walk outside and pick a fresh orange, lemon or grapefruit whenever the desire strikes me.

I am resigned to the local grocer for my mandarins. Recently, I ordered my groceries online and the store substituted my request for six individual mandarin oranges with five pounds of oranges. I have been on the hunt for creative ways to use them ever since.

Today, I decided to experiment with a recipe while using almond and coconut flour, as well as monk fruit sweetener, to bake a lower carb alternative to an orange pound cake of sorts. Adding the fresh zest and juice of the mandarins, as well as some vanilla and almond extracts, balances out the monk fruit and really gives a lightness to the cake. It would be wonderful served with a cup of hot tea or coffee for breakfast, snack or dessert!

Mandarin Orange Tea Cake

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Course Dessert

Cuisine American

Ingredients

  

• 1.5 cups almond flour
• 1 cup coconut flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 3/4 cup monk fruit sweetener
• 1/4 cup olive oil
• 3/4 cup fresh squeezed mandarin juice
• 2 tsp mandarin zest
• 1 TB vanilla extract
• 1 TB almond extract

Instructions

 

• Whisk almond flour, coconut flour, baking powder, salt and monk fruit sweetener in a large mixing bowl.
• In a separate bowl, combine juice, zest, eggs, vanilla and almond extract and olive oil. Whisk.
• Combine wet ingredients with dry and whisk together.
• Spoon batter into a greased loaf pan.
• Bake at 350 degrees for 30 minutes and then foil for remaining time (approximately 30 additional minutes) or until brown on top and toothpick comes out clean when inserted.
• Let cool on a baking rack for 15-20 minutes before slicing to serve.
• May be kept in an airtight container, preferably chilled, for up to five days.