Orange and Almond Cake

Free

Difficulty: Low
Time: 15 minutes (plus baking time about 45 min)
Quantity: 10-12 people, Ø24cm round pan
Type: Baked Cakes
Dietary requirements: Gluten-free Cream-free Vegan

Ingredients

Zest of 2 oranges

285 g orange juice (about 5 oranges)

202 g muscovado sugar (or brown sugar)

2 g salt

180 g seed oil

160 g all-purpose flour

52 g potato starch

74 g almond flour

15 g baking powder

50 g sliced almonds

powdered sugar to dust, as needed

Fragrant orange and almond cake, soft and moist. Perfect to accompany a cup of tea, you can also serve it with a vanilla chantilly or cocoa, or the chocolate sauce found in this recipe.

Method

Prepare a 24 cm diameter round pan. A springform pan or one without is fine. If using a ring without a bottom, seal the bottom with aluminum foil. Grease with margarine and line the bottom and sides with parchment paper. Preheat a conventional oven to 170˚C. Grate the zest of 2 oranges and place in a large bowl.

Squeeze about 5 oranges to obtain 285 g of juice.

Add the sugar and salt to the bowl with the zests. Mix with a whisk. Add the juice and oil and whisk well for a few minutes.

Sift the dry ingredients: all-purpose flour, almond flour, potato starch and baking powder.

Pour them into the main bowl and whisk for a couple of minutes until you obtain a smooth, lump-free batter.

Pour the batter into the pan, add the sliced almonds on top.

Bake at 170˚C for about 45 minutes. Check doneness with a skewer by inserting it into the center of the cake; if it comes out dry it is cooked. Cool at room temperature for at least 2 hours. Then remove from the pan, transfer to a plate and dust with a little powdered sugar.

Storage

Store the cake under a glass dome for 1 day or in the refrigerator up to 3 days.

Tips

It can also be made in larger or smaller pans; read this article to understand how to calculate the amount of batter. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products