Whole Orange Almond Flour Cake

Butter an 8”x4” loaf pan and line with a parchment paper sling leaving 2-3 inches overhanging on both sides 

Thoroughly clean your oranges and slice off any thick ends (I like to add most of the peel, but will trim off the ends)

Place the prepped oranges into a blender and blend until a smooth pulp forms

In a large bowl, vigorously whisk 4 large eggs with 220 grams of granulated sugar and a teaspoon of pure vanilla extract until pale yellow and creamy

Add the orange pulp and mix until combined 

Add 240 grams of almond flour and a teaspoon of baking powder and mix until just combined 

Transfer the batter into the prepped loaf pan and bake in a 350 degree oven for about an hour or until a toothpick will come out of the center of the cake clean and it feels set to a light touch (if the cake wobbles in the middle, looks wet or feels soft in the center, let it bake longer or it will collapse as it cools)