Roasted Orange and Almond Cake
A deliciously spongy orange and almond cake - perfect for eating with a cup of tea or dollop of coconut yogurt. Yum!
Ingredients
For the cake
- 150 ml orange juice
- 150 ml almond milk
- 1 tbsp cider vinegar
- 1 tsp vanilla extract
- 1 tsp orange essence
- 125 ml olive oil
- Zest 1 lemon
The dry ingredients
- 150 g self raising flour
- 225 g ground almonds
- 120 g caster sugar
- 1 tsp baking powder
- 1/2 tsp bicarbonate
For the topping
- 1- 2 clementines or oranges peeled and sliced thinly
- 2 tsp caster sugar
Instructions
- Preheat the oven to 180°C
- In a bowl, stir the orange juice, milk, cider vinegar, vanilla, orange extract and oil, and lemon zest.
- In a separate bowl, add the flour, sugar, baking powder and ground almond. Stir to combine.
- Now add the liquid mixture to the dry mix. Stir thoroughly to combine.
- Pour the mixture into a lined, loose-bottomed cake tin.
- Slice the oranges, then top the cake, mix and press in a little. Sprinkle with sugar.
- Now place into the oven to bake for roughly 40-45 minutes or until the middle in cooked. Check by inserting a toothpick into the middle–if it comes out clean, it’s cooked.
- Once baked, remove from the oven and allow to cool completely.
- Keep cake in the fridge.
Notes
8-12 servings