Inspired by the yummy orange and almond cake that I had at the Holburne Museum Garden Cafe last week, I thought I’d attempt to bake an orange and almond cake myself.
And guess what? …
It wasn’t a flop!
Look, it’s even cake shape (unlike last week’s brownie gloop which I had to turn into a chocolate ‘pudding’).
This cake is beautifully moist and has the most delicious almond flavour with a hint of orange.
AND, it’s got lots of lovely goodness in it, including B vitamins, vitamin C, vitamin E and a few minerals to boot. The cake’s also low GI, so it gives us slow release energy rather than those horrible refined sugar energy spikes.
AND it’s easy to make. Even for me! (and if I can bake it, you definitely will be able to 😉 )
One of my study group friends said it’s the best cake I’ve ever made. (To be fair, I haven’t set the bar very high with my attempts at baking, but it’s wonderful to hear that I’ve actually made something that’s more than edible 🙂 )
M and Lil’ L absolutely loved it. In fact, Lil’ L said it was one of the best cakes in the world! For this reason alone, I think this cake deserves its own blog post. So here it is.
Orange & Almond Cake (Dairy-free / Vegan) Ingredients Method
280g / 10 oz / 2 cups fine wholemeal (wholewheat) flour (I use Indian chapatti atta flour which is very fine and super cheap. You could use half wholemeal & half plain (all purpose) flour if you wish)
1½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
½ tsp salt
100g / 3½ oz / 1 cup ground almonds
100ml / 3½ fl oz / ½ cup organic rapeseed (canola) oil (or other neutral flavoured oil)
180ml / 6¼ fl oz/ ¾ cup almond milk or soya milk
zest of 1 unwaxed/organic orange
60ml / 2 fl oz / ¼ cup freshly squeezed orange juice (1 orange should be sufficient)
200ml / 7 fl oz / 2/3 cup maple syrup or agave syrup
1 tsp pure vanilla extract
½ tsp almond extract
3 tbsp flaked almonds (to sprinkle on top)
Orange & Almond Cake (Dairy-free / Vegan)
Next time I bake this cake, I think I’ll try baking it in two tins and filling the middle with apricot spread. I love the apricot and almond combo and imagine it will work really well in this cake.
Now I just need Candy to show me how to make this cake gluten free, then we can all have a slice 😉
Have a wonderful weekend everyone! I hope the sun shines wherever you are xx
UPDATE September 2013: I made a sandwich version of this cake and it worked out really well 😀 Here’s the recipe link.