Moist Almond Flour Orange Cake

Instructions:

1. Wash the oranges thoroughly and place them in a pot of water.
2. Bring the water to a boil and simmer the oranges for 60 minutes to remove bitterness from the pith.
3. Drain the oranges and allow them to cool slightly.
4. Quarter the boiled oranges, remove any visible seeds, and place them into a food processor; pulse until a smooth puree forms.
5. Add the eggs, granulated monk fruit sweetener, and vanilla extract to the processor and process again until the mixture is light and aerated.
6. Sift the almond flour, baking powder, and fine sea salt into the processor or a mixing bowl, then fold by hand until just combined.
7. Preheat the oven to 350°F (180°C).
8. Grease an 8-inch round springform pan and line the bottom with parchment paper.
9. Pour the batter into the pan and smooth the top.
10. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean and the edges are a deep golden brown.
11. Allow the cake to cool completely in the pan.
12. Whisk together the powdered erythritol, fresh orange juice, and orange zest until smooth, then drizzle the glaze over the cooled cake.