Ingredients
Cake:
2 Oranges, Zest & Juice
1 cup Brown Sugar
½ cup Coconut Oil
1 Egg + 1 Egg Yolk
½ tsp. Vanilla Extract
2/3 cup Almond Flour
2/3 cup Flour
¼ tsp. Salt
½ tsp. Baking Powder
2 5.5oz Vanilla flavored Greek Yogurt
½ cup Luxardo Cherries
Caramel Sauce:
½ cup Butter
1 cup Brown Sugar
¼ cup Heavy Cream
1 Tbsp. Bourbon
❃❃Makes 6 Rectangular Cakes or
Serves 6 – 8 ❃❃
Preparation
Preheat oven to 350. Spray a 6 slot, rectangular shape, cake pan with non-stick cooking spray. Chop cherries, separate egg, zest oranges, juice oranges and mix juice and zest with yogurt.
Cake
In the bowl of a mixer cream together sugar and coconut oil. Once
combined add eggs and vanilla making sure all the ingredients are well
mixed. In a separate bowl whisk or sift
together flours, salt and baking powder.
Alternating, starting with flour mixture, add the flour mixture and the yogurt-juice
mixture. Once mixed remove bowl from
mixer and fold chopped cherries in.
Evenly divide mixture into the 6 cake slots and bake for 25 – 30 minutes
or until a toothpick comes out clean when inserted into the middle of the
cakes. Remove from oven and cool until
cakes can be easily removed from the pan.
Caramel
Sauce
In a saucepan melt the butter then add the brown sugar and stir until sugar is
combined and dissolved. Cook at a
rolling boil for a couple minutes, remove from heat and add heavy cream and
bourbon.
Assembly
Top
each cake with bourbon sauce and garnish with a Luxado cherry.