Orange Almond Cake with Citrus Glaze
A moist and tender cake bursting with citrus and almond flavors, topped with a delicate orange glaze. Perfect for Easter celebrations or a springtime treat, this easy-to-make cake is a delightful balance of warm spices and bright citrus.
Equipment
- 8-inch (20 cm) square baking pan
- Mixing bowls (medium and large)
- whisk,
- Measuring spoons and cups
- Icing spatula,
- wire rack
- Nonstick cooking spray
Ingrediënten
For the cake:
- 2½ tablespoons 18 g flax meal
- 3 tablespoons 45 ml water
- 1 cup 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
For the icing:
- ½ cup 60 g powdered sugar
- 1 tablespoon 15 ml fresh orange juice
Instructies
- 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.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with fresh orange slices or a scoop of dairy-free vanilla ice cream for an indulgent dessert.
Wine Advice:
Pair with a light, floral white wine like a Muscat or a citrusy Albariño.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 9 g | Fiber: 3 g | Sugar: 18 g | Salt: 0.2 g
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