Orange topping (optional)

Cup of Yum
1. Using a sharp knife, slice 1 or 2 large orange thinly and evenly. Depending on the size/shape of the pan you may need one or two oranges. Be sure to remove all seeds carefully.
2. Lay the orange slices on a couple of paper towels to absorb excess juice. Place another paper towel on top and gently press to dry them further.
3. Arrange the orange slices on the bottom of the cake pan lined with greased parchment paper. Slightly overlap the slices, as they will shrink during baking.2 tablespoons sugar substitute
4. Sprinkle 2 tablespoons sugar substitute evenly over the orange slices. Set the pan aside and begin preparing the cake batter. Before pouring the batter into the pan, roll up a piece of paper towel and place it in one corner of the pan. Tilt the pan toward the towel to absorb any remaining moisture from the oranges.

Keto orange cake

1. Preheat the oven to 350 °F (175 °C). Whisk together 1 1/2 cup almond flour, 1/2 cup lupin flour, 3/4 cup sugar substitute, 1 tablespoon whole psyllium husks, 2 teaspoons baking powder, 1/8 teaspoon baking soda and 1/4 teaspoon salt.
2. In a separate, larger bowl, add 1/2 cup light tasting olive oil and 2 tablespoons orange zest and briskly whisk them for half a minute.
3. Add 3 large eggs and 1/3 cup natural yogurt and whisk for one minute. The mixture will seem a bit thickened and foamy.
4. Add the dry ingredient mixture and mix with a spoon or spatula until combined. Let sit for a minute for the psyllium husks to absorb the liquid.
5. Give the batter a final stir, then pour it into a pan lined with greased parchment paper—or into the pan prepared with the orange topping (as detailed above).
6. Bake it in the middle rack of the preheated oven at 350 °F (175 °C) for 50 to 60 minutes, until a toothpick inserted in the middle comes out clean of wet batter. If the cake starts browning too much, tent it loosely with aluminum foil.