I probably make a pit stop at Starbucks at least once a week, to treat myself to a shot of no frills espresso and a low-fat lemon mini loaf. The combination is amazing. Zesty lemon, not too much sugar, paired with coffee all black.

So, you can imagine how excited I was to discover this amazing recipe – using mostly orange zest to create a similar cake I just cannot resist.

Toasted Fennel & Orange Morning Cakes (makes 6 mini bundt cakes)

• 3 cups finely ground almond flour, packed ( I used Honeyville)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/2 TBS fennel seeds
• 3 eggs
• 1/4 cup whole milk yogurt
• 1/4 cup honey
• 1/2 tsp vanilla extract
• 1/3 cup fresh orange juice
• zest from one orange

Preheat oven to 350F and grease your mini bundt pan. *You may use a muffin pan but note that the baking time may vary.

Heat a small skillet over medium heat. Toast the fennel seeds until fragrant, about 2 minutes. Crush or chop fine and set aside.

Combine the almond flour, salt, baking soda and toasted fennel seeds in a bowl. Mix the eggs, yogurt, honey, vanilla, orange juice and zest in separate bowl. Combine wet and dry ingredients.

Pour cake mixture into greased bundt molds filling them about 3/4 of the way. Bake for 25 minutes or until a toothpick inserted comes out clean.

Allow to cool in the pan for 10 minutes then invert pan to release the cakes.

*These are wonderful on their own but here is a simple glaze if you prefer top them off with something sweet. 

Orange Glaze

• 1 1/2 TBS coconut butter, slightly warmed (this is a product that contains both the coconut flesh and oil)
• 1 1/2 TBS honey
• 1 1/2 TBS fresh orange juice

Whisk ingredients together to form a smooth, runny paste. If it is too thick to pour simply heat slightly to thin the glaze.

{photo and recipe credit click here}