This recipe is a great one for anyone who’s entertaining friends/family that have diary allergies or egg allergies, or may have these allergies themselves. It’s actually a vegan recipe and it’s rapidly become a favourite sweet treat in our house.
It’s such a quick and easy recipe to make. I couldn’t find any “whole wheat pastry flour” so I just used Wholemeal Flour. Also, I used Almond Meal for the finely ground almonds. I also used fresh orange juice that had all it’s pulp in it which was awesome when I made the icing as the icing has pulp through it giving it a lovely orange fleck.
I substituted orange blossom water extract and almond essence for the extracts. All these changes still made for a wonderful cake. If you give it a go I’d love to hear how it works out for you and if you find it as yummy as we do here at Casa Gnome.
Orange Almond Cake with Orange Icing
Nonstick cooking spray
2½ tablespoons (18g) flax meal
3 tablespoons (45ml) water
1¹⁄3 cups (160g) whole wheat pastry flour
½ cup (54g) finely ground toasted almonds
½ cup (96g) raw sugar
½ teaspoon ground cardamom
½ teaspoon fine sea salt
1 teaspoon baking powder
¼ teaspoon baking soda
¾ cup (180ml) fresh orange juice
¼ cup (60ml) canola oil
1 teaspoon pure orange extract
½ teaspoon pure almond extract
½ cup (60g) powdered sugar
1 tablespoon (15ml) fresh orange juice
1. Preheat the oven to 350°F (180°C or gas mark 4). Lightly coat an 8-inch (20cm) square baking pan with spray.
2. In a medium-size bowl, whisk together the flax meal and water. Set aside.
3. In a large-size bowl, whisk together the flour, ground almonds, sugar, cardamom, salt, baking powder and baking soda.
4. Whisk the juice, oil and extracts into the flax mixture.
5. Fold the wet ingredients into the dry, being careful not to over mix.
6. Pour batter into prepared pan.
7. Bake for 24 minutes, or until a toothpick insterted into the centre comes out clean.
8. Leave in the pan for 30 minutes before removing and transferring to a wire rack. Let cool completely before icing.
1. Combine the sugar and juice (drop by drop) in a medium sized bowl, stirring vigorously with a large spoon until no lumps are left; the icing should be too thin, so just add the amount of liquid necessary for it to spread easily.
2. Add to the top of the cake. Serves: 6
Source: 500 Vegan Recipes by Celine Steen and Joni Marie Newman