Paleo Spanish Brunch Sweet Symphony

Allergens

Eggs, Nuts (Almonds)

Ingredients

• 8 oz almond flour 1/4 cup coconut flour 6 large eggs 2 tsp baking powder 1/4 tsp sea salt 1/3 cup honey Zest of 1 orange 1/2 cup freshly squeezed orange juice 1 tbsp cinnamon 1 tsp ground ginger 1/2 tsp cardamom 1/4 tsp nutmeg 1/4 cup chopped almonds, toasted 1/4 cup raisins, soaked in warm water 1/4 cup unsweetened coconut flakes 3 tbsp grass
• fed butter, melted 1 tsp vanilla extract Powdered sugar substitute for dusting (optional)

Instructions

1. Preheat your oven to 350°F (180°C). Grease a 9 inch springform pan and set aside.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt. Set aside.
3. In another bowl, whisk together the eggs, honey, orange zest, and vanilla extract until well combined. Pour the wet mixture into the dry ingredients and stir until just combined.
4. Gradually add in the orange juice while stirring. Fold in the spices, toasted almonds, soaked raisins (draine
5. , and coconut flakes.
6. Pour the batter into the prepared springform pan and smooth the top with a spatula. Drizzle the melted butter over the surface of the cake.
7. Bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing from the pan.
8. Once cooled, dust with powdered sugar substitute if desired and serve.

Chef’s Insight

The combination of flavors in this dessert is reminiscent of Spanish turrón, a traditional almond-based treat often enjoyed during holidays.

Notes

Be sure to let the cake cool completely before removing it from the springform pan to prevent it from breaking apart.