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Ingredients

2 cups finely ground almonds 1 cup fine polenta 2 teaspoons baking soda 1 teaspoon ground cinnamon ½ teaspoon sea salt ⅔ cup agave nectar ⅔ cup coconut oil 2 ½ tablespoons orange zest, divided 4 eggs 6 tablespoons coconut cream 1 tablespoon agave nectar

Nutrition Info

356.8 calories carbohydrate: 36.9 g cholesterol: 63.1 mg fat: 19.9 g fiber: 2.1 g protein: 11.5 g saturatedFat: 13.1 g servingSize: - sodium: 433.4 mg sugar: 20.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease 8 mini fluted tube molds.
Mix ground almonds, polenta, baking soda, cinnamon, and sea salt together in a bowl. Stir in 2/3 cup agave nectar, coconut oil, and 2 tablespoons orange zest.
Beat eggs in a bowl using an electric mixer until pale yellow and doubled in volume. Fold gently into the almond mixture. Divide batter among the prepared molds.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in molds for 10 minutes. Unmold and cool until set, at least 10 minutes more.
Combine remaining 1 1/2 teaspoons orange zest, coconut cream, and 1 tablespoon agave nectar in a bowl. Drizzle over the cakes.

8 cakes

Almond flour-based cake. Great alkalizing recipe.