Sticky Orange Syrup Cake
Active Time: 30 minutes / Cook Time: 45-50 minutes / Total Time: 90 minutes
Makes 16 pieces
- For the cake:
- 1 teaspoon coconut oil, melted
- 6 eggs, separated*
- 1 cup coconut palm sugar
- Zest of 3 oranges
- 1 ½ cups almond meal or coarse almond flour
- For the Sticky Orange Sauce:
- Juice of 3 oranges
- 3 tablespoons honey (preferably orange blossom**)
- Preheat the oven to 350°F. Line an 8x8 inch baking dish with parchment and grease the parchment lightly with coconut oil.
- In a large bowl, with a stand or electric mixer, beat the eggs yolks, sugar, orange zest, and almond meal until well combined and the coconut sugar is starting to dissolve into the mixture. Set aside.
- In another large bowl, with a stand or electric mixer (or by hand, if you have the arm muscle!) whisk the egg whites until they form stiff peaks.
- Spoon ¼ of the egg whites into the egg yolk mixture, and stir lightly to combine.
- Using a large silicone “spoonula” or other large spoon, fold in the remaining egg whites 1/3 at a time. Use a light hand so that the egg whites do not deflate. (To fold in rather than stir, run the spoon down the inside wall of the bowl, under the batter, and up through the center of the batter, flipping the bottom ingredients so they’re now at the top. Rotate the bowl a bit and repeat. Repeat this motion, gently turning the ingredients over each other, until no egg white streaks remain.)
- Gently pour the batter into the baking dish and place in the oven. Bake for 45-50 minutes, rotating the dish a quarter turn 30 minutes through the baking time. The cake is done when it is a golden brown and a tester inserted in the center comes out clean.
- While the cake is baking, juice the oranges and combine in a saucepan with the honey. Bring to a boil, stir, reduce the heat slightly and continue to simmer until the mixture is reduced and syrupy, 6-8 minutes. Do not go far, as the syrup will boil up and could overflow. Stir occasionally while it is cooking.
- Remove the finished cake from the oven and gently poke holes all over with a fork or the tester. Spoon the warm syrup over the warm cake, spread all over, and let cool. Cut into 16 pieces.
- Wrap loosely with plastic wrap and let sit on the counter overnight. Because the cake is so moist, it does not benefit from being wrapped tightly—it will get overly soggy. Once it has fully cooled, it can be refrigerated up to a week. The cake does not freeze well, so share the love!
*When you beat the egg whites into peaks, make sure the bowl and the beaters are spotlessly clean. Oil/fat residue is the enemy of fluffy egg whites!
**Any honey will work, but try to use a lighter, more floral tasting one, as it will complement the rest of the cake well.