Ingredients for a 15 cm cake tin or 2 preserving jars ca. 60 ml:
85 g coconut oil
110 g ground almond
40 g millet flour
2 large eggs
1 egg white
1 tsp baking powder
2 tbsp candied orange peel
1 tsp ground cloves
1 tbsp gingerbread spice mix
Preheat the oven to 175°C.
Grease the baking tin or jars and dust with ground almonds.
In a bowl stir together ground almond, sugar and millet flour. Beat in 2 whole eggs and whisk until smooth and lighter in color. Gradually add coconut oil, about 1 tbsp at a time.
Mix in the orange peel and spices.
In a separate bowl, whisk the egg white to stiff and glossy peaks. Gently fold into the almond batter.
Pour the mixture into the prepared tin or jars. Make sure they are only 3/4 full as the cake will rise.
Bake for about 45 Minutes or until a skewer inserted in the center comes out clean.
If you want to give out your cake as a gift, close the jars when the cake is still hot. This way the cake will last for a few weeks.