Gluten Free Orange Pound Cake

Slowing down was the biggest thing that helped me become healthier and shed my unnecessary weight. You heard me right; it wasn’t about racing to the finish line; instead, I was intentionally moving through my day. Pomalo, becoming very clear on my thoughts and actions and being deliberate on how I spend my time.

I will be taking time to pause and reflect on this Mother’s Day weekend. I find that when I am in a relaxed state of mind; I make better food choices and better decisions about my schedule. Bonus, slowing down seems to help my creativity. Overall, I am a much better mother when I relax and focus on one thing at a time. For me, slowing down allows my body and mind to recharge, allowing me to get clarity on my actual goals and not the ones I think I should be chasing. With that, I introduce my gluten-free orange pound cake.

Gluten Free Orange pound cake with glaze

Ingredients

1/2 cup of coconut sugar

Zest of 2 oranges

1 cup of unsalted butter

4 large eggs (room temperature)

1/2 teaspoon vanilla

2 cups gluten-free flour

2/3 cup almond flour

1 tablespoon baking powder

1/2 teaspoons xanthin gum

Pinch of salt

1/2 cup of freshly squeezed orange juice

Orange Icing

1 cup of powdered icing sugar

6 teaspoons orange juice

Directions

Turn oven on 350 F and line a loaf pan with parchment paper.

1. Add orange zest to coconut sugar and rub the zest into the sugar, this will release the essential oils

2. In a separate mixing bowl mix the butter, add the sugar with orange zest and mix until combined.

3. Add the eggs, one at a time.  Mixing well after each egg until combined.

4. Add the vanilla and mix until combined

5. In a separate bowl sift together the flour, almond flour, baking powder, xanthan gum and salt.

6. Important- Alternately add the dry ingredients (in three batches and orange juice in 2 batches) to the butter and sugar bowl.  Whisking well after each addition until the batter is smooth

7. Transfer the cake batter to a prepared loaf tin and bake for 1 hour.

ICING

In a mixing bowl add icing sugar and then orange juice, if it feels too dry add more juice, one teaspoon at a time.

Pour over cooled orange loaf and ENJOY.

Coffee and Cake-the Croatian way

After spending the summer in Croatia, I am finally finding my way back to regular life. Croatia inspired and rejuvenated my soul in so many ways. The experience opened my eyes to possibilities, adventure and new ways to create my delicious food.

After not traveling for two + years we were grateful to be out and seeing the world. The third evening in Split I remember looking around the table and feeling an unbelievable amount of gratitude. I was so appreciative of the fact that I was in another country and surrounded by my extended family again; it felt like a warm blanket on a chilly autumn evening.

I decided to make Split Croatia my home base so that I could personally experience the easy going lifestyle. Even though I am Croatian, I was struck by the cultural differences from my day to day life back in North America. Witnessing the people visit the market in search of the best ingredients, to embracing every moment spent at the cafe as an opportunity to connect and slow down; helped me see the importance of infusing my days with simple pleasures. Like a coffee break and cake. I present to you my Lemon Ricotta cake inspired by the Adriatic coast and the people living there. My Mother gave me her original recipe from her PITA od Sira but I added my lowcarb gluten free twist.

Enjoy the simple pleasure of slowing down, eating a slice of cake, and love your life.

Ingredients

2 1/2 cups almond flour

1/4 cup coconut flour

1 cup ricotta cheese

1/2 cup monk fruit

1/4 cup of softened butter

1/4 cup lemon juice

4 teaspoons lemon zest

3 whole eggs

1 egg yolk

1/2 teaspoon vanilla extract

2 teaspoons baking power

INSTRUCTIONS

Preheat oven to 375 F, and grease your 9 inch springform pan.

DRY INGREDIENTS-Add almond flour and coconut flou, baking powder and pinch of salt into mixing bowl. Whisk until combined and set aside.

WET INGREDIENTS- In a separate mixing bowl add int he ricotta cheese, butter, eggs, yolk, vanilla extract, monk fruit sweetener , lemon juice, and lemon rind. Using a mixer, confine the wet ingredients until combined.

Pour the batter in a 9 inch springform pan and smooth out using another spoon.

Bake for 40 minutes .

Optional top with powerdered sweetener and toasted almond slices.