Jason’s Orange Cream Cake recipe completes the joke

Jason does 3 banana recipes then an orange. Comment if you get that reference. ? See the list of all Jason Murphy’s recipes at www.mysaline.com/jason-murphy.

For all of you faithful readers out there, I’ve been on a bit of a banana kick with recipes lately. I’m throwing a curveball, or rather, an orange ball this time. I’ve covered plenty of fruits in this column, strawberries, blueberries, the aforementioned banana, but never the trusty orange. Maybe that’s because most people only get this fruit in juice form, spiking their blood sugar and insulin levels right off the bat every morning, and that is unfortunate.

An orange in its whole form is good eats indeed, while orange juice is just flavored hummingbird food with none of the fiber needed to slow down that sugar from a full on assault on your pancreas. I’ve been sorely lacking in the orange department with my diet, and also lacking in the cake department.

I decided to correct both of those issues and make an Orange Cream cake, and I’m glad I did. It tastes like those Good Humor Orange Dreamsicles I loved as a kid, but with much less sugar, and much more protein and fiber. Also, by using the zest from three oranges, it’s really a double dose of the essential oils only found there, and also where most of the delicious orange flavor really lives.

It’s super easy to make, and the smell of the cake rounds baking will cover up any unpleasant odors in your house, such as teenagers or visiting in-laws, if you deal with such inflictions. As always, pick your ingredients with care, and your dessert will be a functional part of your eating plan that provides both enjoyment and nutrition that is pancreas approved.

Orange Cream Cake:

Ingredients:

1½ cups fine almond flour
½ cup coconut flour
2 tsp baking powder
¼ tsp salt
2 sticks grass fed butter at room temp
4 free range eggs at room temp
3 tsp vanilla extract, divided
½ cup unsweetened vanilla almond milk or vanilla hemp milk
1 cup stevia in the raw granulated sweetener
zest of three oranges, divided
fruit of two oranges, blended
8 ounces plus 4 ounces grass fed cream cheese, divided
1/2 cup plain grass fed yogurt
3 tablespoons powdered monkfruit sweetener

Directions:

Zest two oranges into a bowl, then peel and drop the fruit from both in a blender and put the spurs to it, pulsing until well pulverized. Some chunks are fine, even preferred. Combine zest and fruit in a large mixing bowl:

Mix the dry ingredients in another mixing bowl, except for the stevia, which will be used in the creaming of the butter:

In yet another bowl, combine the butter and stevia, using a hand mixer until it is light and fluffy:

Then add the eggs in one at a time, mixing each with the hand mixer until fully incorporated. Once all the eggs are in, add 2 tsp of vanilla and the orange mix and beat again. Then add the wet team to the dry ingredients and combine with spatula until it has all come together creamy and smooth. Divide into two cake pans prepped with parchment paper on the bottom and sides buttered. I find each one will weigh around 415 grams:

Bake at 350 degrees for 25 minutes and allow to cool completely. Use a wooden cutting board to turn each out, as these babies are fragile.

Once the rounds are room temp, blend one box of cream cheese with two tablespoons of the poweded monkfruit and 1/2 tsp of vanilla extract. Carefully spread the cream cheese on one round, then top with the next one. Then mix the yogurt, 1/2 box of cream cheese, 1 tablespoon of powdered monkfruit, 1/2 tsp of vanilla extract until smooth, and then cover the top cake layer. Sprinkle the zest of one orange over the top: