• Preheat oven to 325 degrees F (165 degrees C).

  Prepare a 9" round cake pan by spraying it liberally with baking spray or coconut spray. Set aside.

To make the fresh blueberry orange compote:

• Add the blueberries, sugar substitute and orange zest in a medium saucepan.

  Simmer on medium-low for 15 minutes (stirring occasionally) until the sauce thickens and becomes syrupy. Remove from heat and cool.

To make the almond cake:

• In a large bowl, whisk together the almond flour, coconut flour, xanthan powder, cornstarch, sugar substitute, baking powder, and salt.
• In a medium bowl, whisk together the eggs, heavy cream, orange juice, melted butter, and almond extract.
• Pour the wet ingredients into the dry ingredients and stir well to combine thoroughly.
• Spoon the batter in an even layer in the prepared cake pan.

  Bake in a preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and cool on a cooling rack for 30 minutes.

  Carefully turn the cake out of the pan and onto a serving plate. Cool completely.
• Spoon and spread the cooled blueberry orange compote over the cooled cake and garnish with additional orange zest, if desired.

  Chill before serving, or serve at room temperature.