recipe for a moist orange cake that doesn’t use milk or flour. Instead, it uses almond meal and a combination of eggs and orange juice for a light, flavorful cake.
Ingredients:
- 2 large oranges (juice and zest)
- 4 large eggs
- 1 1/2 cups almond meal (ground almonds)
- 1/2 cup sugar (or a sweetener of your choice)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder (ensure it’s gluten-free if needed)
- 1/4 cup olive oil or vegetable oil
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Prepare the Oranges:
- Zest the oranges, then juice them. You’ll need about 1/2 cup of orange juice. Set both the zest and juice aside.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line a cake pan (8-inch round or square works well).
- Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the eggs, sugar, olive oil, orange juice, orange zest, and vanilla extract until fully combined.
- Combine the Dry Ingredients:
- In a separate bowl, mix the almond meal, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients:
- Slowly add the dry ingredients to the wet ingredients. Stir until everything is well incorporated, and you have a smooth batter. The batter will be thick but moist.
- Bake:
- Pour the batter into the prepared cake pan and spread it evenly. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Optional Glaze (if desired):
- You can make a simple glaze by mixing powdered sugar and orange juice, then drizzling it over the cooled cake for extra orange flavor.
Serving:
- Once cooled, serve the cake as is or with a dollop of whipped coconut cream or fresh fruit for a delicious treat.
Enjoy your moist orange cake without milk or flour!