Ricotta Orange Almond Coffee Cake (Gluten Free)

I am happy to say that the holidays are over now and time to move on.  It's been a while since I am alone at home with silence.  I love my family of course, but I neglect to pay attention to my alone time during their school breaks and forget how important it is to take my own time.  

Today I sit and write alone in my office about this cake I made when I was alone at home the very last time, which was about 3 weeks ago.  This is a very easy cake to make and took only for about an hour to make.   I occasionally buy ricotta cheese and it's mostly for baking.  I love its moist texture and slight cheesy flavor in my pancakes or any citrusy cakes.  I often use almond meal and coconut oil together when I bake.  My kids are not big on cakes, but they did love this coffee cake and couldn't get enough of it!  

I haven't eaten anything today and it's almost noon.  I have now very hungry and wish that I could eat a slice right now.  I'll finish up writing a recipe now and get a plate of something quick to eat and probably will make something delicious for the next post.  Hunger truly is the inspiration for making something yummy.  

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Recipe:  6-8 servings (9"x2" pan)

Ingredients:

Cake

2/3 cup or 80g of ricotta cheese 

2 tablespoons of coconut oil

2 medium eggs 

1/2 cup or 95g of cane sugar

1 1/3 cups or 250g of almond meal

1/2 table spoon of baking powder

1 orange juiced (I used satsuma orange)

Candied orange slices (optional)

1 orange sliced thinly (satsuma orange)

3 tablespoons of sugar 

1/2 cup of water

Direction:

1. Slice a small orange thinly.  Bring water 1/2 cup of water to boil add 2 tablespoons of sugar and let it simmer a little.  

2. Add orange slices and simmer for 5 minutes or so with low medium heat until the orange skins are cooked.  Let it cool for at least 15 minutes.  Put them on a baking rack and coast them with some sugar.

3. Preheat the over at 180°C or 350°F.

4. Put together 2/3 cup of ricotta cheese, 2 tablespoons of coconut oil, 2 eggs and 1/2 cup of sugar in a large bowl and mix with a hand mixer.  Add squeeze orange juice and mix some more.  

5. Add 1 1/3 cups of almond meal and 1/2 tablespoon of baking powder and mix until the mixture is smooth. 

6. I used a loose bottom quiche pan like this.  Grease the pan with vegetable spray oil.  *Make sure not to use coconut oil for greasing as it seems to get rather sticky. 

7. Pour the cake mixture into the pan and bake it for 20 minutes.  Check it if it's cooked all the way by poking a thin stick in the middle of the cake.

8. Let the cake cool.  Place candied sliced oranges and serve.  

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Baking, Cake, Citrus, Dessert, Gluten Free