Almond Orange Cake
Bijgewerkt: mrt 2
During my stay in Portugal I tasted an almond orange cake from a local restaurant and it was so good that I ordered it another four times. I knew I had to recreate it at home. I don't think I will ever make it as good as the restaurant.. it is one of those ''secret family recipes'' you know. My recreation is merely an inspirational one. However, I did try and made it a bit healthier too (probably), because I sweetened it with coconut sugar and solely used almond flour. The cake is very wet, so be aware if this isn't your thing.
Recipe (makes an 8-inch pie)
Prep time: 1 hour
2 cups almond flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup coconut sugar, blended till powder
1 cup aquafaba (liquid from chickpea can), chilled can (about 1.5 cans)
1 teaspoon vanilla
1 teaspoon lemon juice
First, preheat the oven to175 degrees Celsius.
Chop the oranges in small pieces. Add a little bit of water to a pan, add the oranges and bring to a boil. Once they are boiling, reduce to simmer for 30 minutes. Let the oranges cool down and blend them.
Drain the chickpeas and add the aquafaba into a bowl. Start whipping the aquafaba with electric whiskers. This might take a while so be patient. Whip until fluffy and add the lemon juice and vanilla extract and whip again.
While whipping, add the powdered coconut sugar in three parts. Set aside.
In another bowl, combine the almond flour, baking powder, baking soda and cinnamon.
Slowly fold the almond mixture into the aquafaba mixture. Lastly, fold in the oranges.
Line a pie pan with baking paper and pour the mixture into the pan.
Bake for 30 minutes, and then for another 10 minutes with alumnium foil on top.
Let it cool down completely before serving. Serve with some powdered sugar and orange zest.
Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!