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Ingredients for the cake:
2 c almond meal
3/4 c flax seed meal
3 t baking powder
1/4 t salt

3 eggs, separated plus 1 egg white
1 8-ounce package cream cheese
1/4 c macadamia oil (or coconut oil if you prefer)
2 T agave nectar
1/4 c fresh orange juice
1 T fresh orange zest (or to taste)

Ingredients for the icing:
5 or 6 ounces of well-softened cream cheese
3 T sour cream
1.5 oz orange liqueur
a handful of fresh blueberries

Preheat oven to 350F. Prepare a cake pan by cutting a circle of parchment to fit the bottom and strips of parchment to line the sides. Butter them well.

Soften the cream cheese until is almost runny

Mix the dry ingredients (make sure the almond meal is well sifted!) in a large bowl.

Beat 3 egg whites until stiff, and set aside.

Mix the well softened cream cheese, macadamia oil, 3 egg yolks, one egg white, the sweetener you're using, the orange juice and orange zest in a medium bowl. Beat the mixture until light yellow, creamy and thick.

Pour the liquid ingredients into the dry ingredients. Fold the beaten egg whites into the batter. Do this in two batches. Mix together until they are well blended.

Pour the batter into the prepared pan. Bake for about 60 minutes until golden brown. If a knife inserted into the cake comes out clean your cake is done.

Remove it from the pan and cool on a rack. While it's cooling make the icing:

Beat the cream cheese and sour cream together until soft and spreadable, adding the orange liqueur until the icing is sweet enough to satisfy your taste.

Once the cake is cool, spread the icing over it, arrange the berries on top and serve (I chilled mine for a couple of hours).

Here's the nutritional information for 1/12th of the cake. It's very rich, so you will want to serve thin slices! Not an everyday sort of thing, but we all need a treat now and then.