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7Feb
2017

Yellow Pea Flour Blood Orange Pound Cake

This is my best version of an archerfriendly pound cake, without using any of the ingredients that make a pound cake a pound cake. Traditional pound cake contains a pound of flour, butter, eggs, and sugar. There is none of that in this cake. It is gluten free, egg free, dairy free, and white sugar free. It would be vegan if it weren’t for the honey. Can I even call this thing a pound cake!?

The pound cake itself is sugar free. Although I do sprinkle coconut sugar on the top of the orange slices, right before the cake goes into the oven. This helps to brown and sweeten the oranges, but it is not necessary if you’d like it to stay strictly sugar free. As you may know already, I try to make things as minimally sweetened as possible. The cake itself is sweetened with 2 whole Tablespoons of honey, a pureed blood orange (with the peel), and stevia. That is it! If you are not quite accustomed to the unsweetened life, you may want to use a tad more sweetener. Although be careful with using more of a liquid sweetener, as that could throw off the liquid ratios.

I love this recipe because it’s a tasty way to get some orange peels in your belly. The orange peel is where it’s at! There are so many antioxidant compounds in the peel, and most people are throwing them away! Orange peels are a super food, and I’m not even exaggerating that.

I’ve been experimenting a bit with yellow pea flour, which I grind from dried yellow peas in my dry Vitamix container. In this recipe, the yellow pea flour is soaked overnight. It turns into a blob in the morning, which is why it gets pureed in a food processor with the rest of the wet ingredients. I have found that soaking the yellow pea flour overnight results in less GI discomfort if you know what I mean.

The cake bakes at 350° F for an hour and 15-20 minutes. This baking time can vary depending on how you layer the blood oranges on top. If they are sliced too thickly or double layered, the baking time may need adjusted. If you choose to do a super thin, single layer of orange slices, you may need less baking time. Make sure the top bounces a little bit and a knife comes out clean.

This blood orange pound cake is best eaten warm, fresh out of the oven, on the day that it is made. I’m stating the obvious though, aren’t I? When the cake is warm, it is more delicate and requires skill to cut it neatly. It cuts like a champ when it is cold, but it does not taste best when cold. Due to the high fat content provided by the coconut oil, it firms up quite a bit at colder temperatures. This can make it seem dry and dense, but it’s not! It’s so tender and soft when warm. If you eat leftovers after the fact, warm them up!

Now, onto the baking pan! We have a slight issue. The downside of collecting kitchen ware from random places is that you end up using unique bakeware that no one else has in their kitchen. That’s what happened with this teal loaf pan you see in the picture. The color and shape of it caught my eye, and I had to buy it. It’s from Grocery Outlet! Can you believe it? I bought it there a while ago, and they are no longer in store.

Did I save the packaging? No! Is there anything written on the pan? No! Do you have one in your kitchen? Probably not! I have no idea who makes it, so I can’t even tell you how to get one. But I can tell you how to find a similar one… maybe. It only took me about 2 hours of searching on the internet to find some kind of solution.

The problem is that you’ll need to find a similar sized pan if you want to try to bake this Blood Orange Ginger Yellow Pea Pound cake! The closest pan I have found to the size of the one I used for this recipe is a 1.5 pound loaf pan with the dimensions around 10″ x 5″ x 3″ high. Check out this one from Williams Sonoma. The pan I used was about 10″ x 5″ x 2.5 ” high, measured from the inside bottom-ish.

Or instead of finding a similar sized pan, you can try to accommodate the situation by using your regular sized loaf pan and put the extra batter in another baking container. If you use your regularly sized loaf pan, leave at least an inch of space at the top.

I hope you love this as much as I do. I can’t buy something like this anywhere! If I had an archerfriendly cafe, this would certainly be in it over the winter months.

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