Preheat oven to 160°C and line a round springform pan (other pans are acceptable like in the Natvia video etc).
Add 2 cups dried cranberries, juice from 2 oranges, 1 cup hot water into a new bowl and cover it with cling wrap, and set aside.
Beat 1/2 cup of butter in a new large mixing bowl.
Once the butter has formed peaks, add 2/3 Cup Natvia and stir the mixture. Add 4 eggs whilst stirring (feel free to add a sprinkle of flour to prevent eggs from splitting).
Once the eggs have combined with the mixture, add zest from 1 orange, followed by the juice from 1 orange.
Add 2 Cups almond flour to a new bowl. As well as the almond flour, add 1/2 cup coconut flour, 1/4 whey protein powder, 1/2 tbsp baking powder, 2 tsp mixed spice, and pinch of salt. Mix all the ingredients together.
Add 1/4 cup almond milk and stir the mixture together.
As you stir the mixture, add 1/2 cup pecans.
Add the Cranberry & Orange mix that you set aside in step 2.
Do a final stir of the mixture until it has all combined, and spread the mix into the shaped baking pan or springform pan.
Bake the cake for 40 - 50 minutes at 160°C.
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