Grain Free Valencia Orange Cake

Directions

1. Place 2 whole Valencia oranges in a pot with enough water to cover them. Add a tightly sealed lid. The oranges will float, but they should be mostly covered. Simmer them in the pot for about 1-1/2 to 2 hours. When you can easily glide a toothpick or fork through them, they are ready. You can add water to them while they are cooking if necessary. 
2. Cool the oranges for a few minutes, slice them into wedges and remove any pits or inedible parts (like the nub where the stem was).
3. Process the oranges until you have a smooth paste without lumps.
4. Preheat over to 325 degrees F
5. To get a slightly lighter cake separate the egg yolks and the egg whites, and then whip the egg whites separately until stiff peaks form. (I do this).
6. In a bowl beat eggs yolks separately until blended and then beat in the honey and baking soda, salt, and almond flour.
7. Fold in almond flour and orange paste into the egg and honey mixture and blend well.
8. Fold the egg whites into the rest of the batter.
9. Use a bundt pan or a spring form pan that is well buttered.
10. Pour the batter into the pan and bake 45 minutes (to an hour) or until a toothpick inserted into the center comes out clean.

Credit: Comfy Belly

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/