Citrus Pound Cake / Gluten Free, Dairy Free

My oldest daughter has developed numerous food sensitivities, so when it comes to dessert at family gatherings, she is the one I ask to make it. She served it with whipped coconut cream for herself and the others enjoyed it with a scoop or two of ice cream. This cake is not very sweet and I have no idea if it freezes well since it was devoured the day it was made.

• 1 cup almond meal
• 1 cup unsweetened coconut
• 1/4 cup coconut flour
• 1/2 teaspoon gluten free baking powder
• 4 eggs
• zest of one orange (wash the orange well before zesting)
• 1 tablespoon vanilla extract
• 1/2 cup melted coconut oil
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 3/4 cup fresh berries (she used sliced strawberries)

1. Combine almond meal, coconut, coconut flour and baking powder in a bowl whisking dry ingredients with whisk to remove any clumps.
2. In a separate bowl beat eggs until froth, add zest, vanilla, melted coconut oil, both juices and maple syrup. Whisk together well.
3. Pour in the liquid mixture into the dry. Stir and fold together well, until all is combined well and there is no more dry spots, scraping the sides of the bowl to make sure there isn't.
4. Pour all the batter into a greased 10" spring form pan with the bottom being lined with parchment paper.
5. Insert the berries in a pretty pattern.
6. Bake @ 350 in a preheated oven for 45-50 minutes.
7. Serve with whipped cream or ice cream and lots of extra berries on the side.

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