Orange and Anise Cake

Prep time: 5 minutes | Cook time: 20 minutes | Serves 6

1 stick butter, at room temperature

5 tablespoons liquid monk fruit

2 eggs plus 1 egg yolk, beaten

¹⁄₃ cup hazelnuts, roughly chopped

3 tablespoons sugar-free orange marmalade

6 ounces (170 g) unbleached almond flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground allspice

½ ground anise seed

Cooking spray

1. Lightly spritz the baking pan with cooking spray.
2. In a mixing bowl, whisk the butter and liquid monk fruit until the mixture is pale and smooth. Mix in the beaten eggs, hazelnuts, and marmalade and whisk again until well incorporated.
3. Add the almond flour, baking soda, baking powder, cinnamon, allspice, anise seed and stir to mix well.
4. Scrape the batter into the prepared baking pan.
5. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 310ºF (154ºC), and set time to 20 minutes.
6. When cooking is complete, the top of the cake should spring back when gently pressed with your fingers.
7. Transfer to a wire rack and let the cake cool to room temperature. Serve immediately.