Glazed Orange Mini Bundt® Cakes | The Best Recipes

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Glazed Orange Mini Bundt® Cakes

"Almond flour-based cake. Great alkalizing recipe."

Ingredients :

• 2 cups finely ground almonds
• 1 cup fine polenta
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 2/3 cup agave nectar
• 2/3 cup coconut oil
• 2 1/2 tablespoons orange zest, divided
• 4 eggs
• 6 tablespoons coconut cream
• 1 tablespoon agave nectar

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H4M

• 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.

Notes :

• For coconut cream, refrigerate one 15-ounce can of coconut milk. Open and skim solid cream off the top.

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