METHOD

1. Preheat the oven to 180ºC and line a 22cm cake tin with baking paper. 
2. In a medium bowl, whisk together eggs, sweetener and olive oil. 
3. Add in the zest of one whole orange, and squeeze in the juice of half of it. Stir and set aside. 
4. In another bowl, combine the almond meal, coconut flour, baking powder and salt.
5. Add the almond meal mixture to the wet mixture in two batches and fold to combine well. Set aside while you prepare the topping.  
6. Drizzle one teaspoon of olive oil in the lined tin to grease it slightly. Then sprinkle in the two tablespoons of sweetener. Carefully place the orange slices in, starting in the centre and layering out in a spiral. 
7. Spoon in the cake batter and spread evenly. Bake in the oven for 25-35 minutes, until a skewer inserted comes out clean. Check halfway through and cover with foil if it is browning too much. 
8. Remove from the oven and leave to cool completely. Carefully remove the tin and flip the cake upside down onto your serving plate, peel off the baking paper and enjoy. 

Notes

• Don’t like Lakanto? You can use ⅓ cup honey or maple syrup instead. Stay away from coconut sugar in this recipe as it’s too overpowering. This recipe will also work with raw sugar (although of course then it won’t be sugar free).
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. Read more about sugar and my philosophy here.