1-1/2 c almond flour, not almond meal (I use jkgourmet brand)
1/4 tsp finely ground kosher salt
1/2 tsp ground mace
1 tsp freshly grated nutmeg
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp ground cinnamon
pinch of ground cloves
1-1/4 tsp aluminum-free baking powder
2 extra large eggs from pasture raised hens, separated
pinch cream of tartar
1/3 c raw honey
1 TB orange zest
about 1/4 c freshly squeezed orange juice
50 ml coconut oil, melted (I know, the measurement is different but it should be on your measuring cup)
1 tsp good quality vanilla extract
Preheat oven to 325*
Using a very light amount of coconut oil, grease an 8" round baking tin, line bottom with parchment paper, and lightly grease the paper.
In a medium bowl, sift all the dry ingredients together. In a measuring cup, pour in the coconut oil and add enough orange juice to make 1/3 c total. In the bowl of a stand mixer, blend all the wet ingredients except the egg whites together, starting slowly and then turn mixer to med-high for another 30 seconds or so. Add in the dry ingredients and do the same, starting slowly and scraping down the sides of the bowl before moving to med-high for 30 seconds.
In a separate bowl, whip the egg whites with the cream of tartar until they form stiff peaks. Fold the egg whites in 1/3 at a time. Batter will the very light and high. Pour into cake tin, put tin on a baking half sheet and bake for 25 minutes, till a toothpick or cake tester comes out clean.
The cake will settle as its cooling. Cool in pan on a rack for 10 minutes, then invert out of tin to another rack to finish cooling. Store the cake uncovered at room temperature.