Ingredients:

• 2-3 Cara Cara oranges, peeled and sliced into 1/8 inch slices
• 3/4 cup fresh squeezed orange juice
• Zest of 1 orange
• 4 large eggs
• 1/2 cup maple syrup
• 1/2 cup olive oil or coconut oil, melted and cooled
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1 teaspoon baking powder
• 1 tablespoon of coconut yogurt (or regular greek yogurt)
• 1 tablespoon raw local honey
  

Instructions:

1. Preheat the oven to 350 degrees F. Grease a 9-inch cast iron skillet with a thick layer of ghee or coconut oil, then spread the honey evenly over the bottom of the pan.
2. Arrange the orange slices in a circular pattern, overlapping them, until you cover the whole pan. Set aside.
3. In a large bowl, whisk together the orange juice, orange zest, eggs, maple syrup, olive oil and vanilla extract until well combined.
4. Add the almond flour and baking powder to the wet ingredients, and fold until combined.
5. Pour the cake batter into the prepared pan, then smooth out the top with a spatula.
6. Bake for 35-45 minutes, until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool for 10 minutes, then carefully flip the cake onto a wood chopping board.
8. To serve, I like to decorate with some dried or fresh edible flowers from the garden.
9. For storage, I like to keep my cake at room temp rather than putting them in the fridge. Which will last around 3-5 days, or up to 7 days in the fridge.

Voila, ENJOY!