almond orange cake

http://calgaryavansino.com/recipes/almond-orange-cake/

  • Serves

    makes 10-12 servings

  • Preparation Time

    15 minutes

  • Cooking Time

    40-45 minutes

Ingredients

  • 270g fine wholemeal (wholewheat) flour
  • 100g ground almonds
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • pinch of salt
  • 125ml organic rapeseed (canola) oil
  • 2 eggs
  • 180ml almond milk
  • 160ml maple syrup
  • 60ml freshly squeezed orange juice (approx. juice of 1 orange)
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • finely grated zest of 1 orange
  • finely grated zest of 1 lemon
  • 2 cups fine wholemeal (wholewheat) flour
  • 1 cup ground almonds
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • pinch of salt
  • 1/2 cup organic rapeseed (canola) oil
  • 2 eggs
  • 3/4 cup almond milk
  • 2/3 cup maple syrup
  • 1/4 cup freshly squeezed orange juice (approx. juice of 1 orange)
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • finely grated zest of 1 orange
  • finely grated zest of 1 lemon
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When guests come round, this cake always gets lots of attention. With a moist yet light texture, the almond and orange flavours balance well to provide a sweet and zesty treat. It tastes great alone but also works well with a small dollop of Greek yoghurt or homemade cashew cream.

Preheat the oven to 180C/350F/Gas mark 4. Line the base and sides of a 23cm spring-form cake tin with greaseproof paper. I like to use a circular, loose bottom cake tin as this makes it easier to remove the cake once it’s baked.

Sift the flour into a large bowl. Add the ground almonds, baking powder, baking soda and salt. Mix well. In a separate bowl, whisk together the oil, eggs, almond milk, maple syrup, orange juice, vanilla extract, almond extract and the orange and lemon zest.

Pour half of the wet ingredients into the dry-ingredient bowl and stir until combined. Add the remaining wet ingredients, and stir until the batter is smooth. Pour into the prepared tin.

Bake the cake for 40-45 minutes (check after 30 minutes), or until a skewer inserted into the cake comes out clean. Let the cake cool in its tin for about 30 minutes, then transfer to a wire rack where it can continue to cool.