Roasted Orange and Almond Cake

As you all know, I definitely have more of a savoury tooth than a sweet one.

But when I get that craving, I get it hard.

And this Orange and Almond cake certainly ticks all the boxes for me.

It’s sweet, but not overpowering because of the mixture of acidic oils, which helps to not only keep the cake moist but keeps it from being too sugary.

Plus, the addition of oranges on top that have been dried in the oven, but keep their fresh flavour, add a chewy texture, and just adds a whole new level; like eating nature’s candy.

This deliciously spongy orange and almond cake is fab served with your favourite cup of tea and enjoyed outside in the sunshine or curled up on the sofa.

Vegan cakes can sometimes be tricky to get the texture right.

Without the addition of butter or eggs, the final product can become very loose and crumbly or can become quite dense and hard. So, this is one that had a lot of trial and error to get right, and I’m pretty sure I’ve nailed it.

The cake has a delightful light crumb that falls apart in your mouth, not on your plate. Through the combination of acidic sources; orange juice, lemon zest, cider vinegar and orange oil essence, with the dry ingredients (including the bicarbonate to ensure the cake rises properly), you are left with the perfect texture.

You could easily make this gluten-free cake, by using a gluten-free self-raising flour, but check it doesn’t already contain bicarbonate or baking soda, as some do.

Or you could swap the gluten flour for a coconut or almond flour. And, polenta is another alternative and works perfectly with the almonds. The final texture, if using polenta, will have a bit more grain to it, but it’s still delicious.

If you can’t get your hands on oranges; lemons or lime, work great too. However, you would need to add additional almond milk and sugar.

Orange juice has more sugar than lemon or lime juice, which would make for a rather bitter finish. You could keep the orange juice, and just swap out the topping of fresh slices if you prefer. The flavours all work great together, so you really can have some creative licence here.

Sliced figs would also work when in season. They pair great with both orange and almond, so make a delicious twist, as do plums.

If you wanted to kick the flavour up a notch, you could also add in some warming spices. Cinnamon, ginger, or nutmeg would all add an extra layer of depth to the cake.

A non-dairy cream or coconut yoghurt makes the perfect pairing for the original recipe. Keep the cake in the fridge before serving and then dollop with your favourite accompaniment, if you wish.

The cake doesn’t need it, it’s moist and flavourful enough on its own, but to add something a little special and really make a treat of it.

And, why not, go all out?

And, enjoy the cake, love Niki xx