Greek Orange-Yogurt Cake with Honey Syrup
Prep:
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Cook:
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Ingredients
3½ cups almond flour
3 eggs (separated and whip the whites)
1½ tsp baking soda
1½ cups honey
1 cup yogurt
½ cup blanched almonds, coarsely chopped
4 TBSP Fresh orange juice
1 TBSP fresh orange zest
½ cup butter
Orange Honey Syrup
ingredients
1½ cups honey
1½ cups orange juice
350 grams almond flour
3 eggs (separated and whip the whites)
1½ tsp (7.5 ml) baking soda
355 ml honey
237 ml SCD yogurt
55 grams blanched almonds, coarsely chopped
4 TBSP (60 ml) fresh orange juice
1 TBSP (15 ml) fresh orange zest
112 grams butter
Orange Honey Syrup
ingredients
355 ml honey
355 ml orange juice
Rating
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Dietary Therapies
mSCD
SCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Instructions
- Preheat oven to 350°F (180°C).
- Sift together almond flour and baking soda.
- Stir honey, yogurt, almonds, orange juice, and orange zest into dry ingredients.
- Pour batter into a well-greased 9x13 inch (23x33 cm) baking pan.
- Bake until top is golden (about 45 minutes).
- Pour syrup over finished cake.
- Poke cake gently with a toothpick to help cake absorb syrup.
- Serve when cake is cool and syrup has been absorbed.
- For a lively presentation, encircle cake with orange slice halves and sprigs of fresh mint. Sprinkle the cake's top with toasted almond slivers.
Orange Honey Syrup
instructions
- To make the syrup, bring honey and orange juice to a boil in a saucepan.
- Reduce heat and simmer for 5 min.
- Remove and discard any froth that may form on the syrup's surface.
Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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