Name: Moist Orange Almond Cake with Citrus Icing
Prep time: 15 min
Cook time: 24 min
Ingredients: 2½ tablespoons 18 g flax meal; 3 tablespoons 45 ml water; 1½ cups 160 g whole wheat pastry flour; ½ cup 54 g finely ground toasted almonds; ½ cup 96 g raw sugar; ½ teaspoon ground cardamom; ½ teaspoon fine sea salt; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¾ cup 180 ml fresh orange juice; ¼ cup 60 ml canola oil; 1 teaspoon pure orange extract; ½ teaspoon pure almond extract; ½ cup 60 g powdered sugar; 1 tablespoon 15 ml fresh orange juice

Preheat the oven to 350°F (180°C, gas mark 4).
Lightly coat an 8-inch (20-cm) square baking pan with nonstick spray.
In a medium bowl, whisk together the flax meal and water.
Set aside for a few minutes to thicken.
In a large bowl, whisk together the flour, ground almonds, sugar, cardamom, salt, baking powder, and baking soda.
Whisk the orange juice, oil, and extracts into the flax mixture until well combined.
Gently fold the wet ingredients into the dry ingredients, stirring until just combined.
Do not overmix.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 24 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 30 minutes before transferring to a wire rack.
Allow to cool completely before icing.
For the icing, mix the powdered sugar and orange juice (adding juice drop by drop) in a bowl, stirring until smooth.
Spread the icing evenly over the cooled cake using an icing spatula.
Let the icing set before slicing and serving.

Moist Orange Almond Cake with Citrus Icing

Equipment

Ingrediënten

For the cake:

For the icing:

Instructies

Notes / Tips / Wine Advice:

Nutritional Information

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