Citrus mint cake is my spring cake.
It combines a farewell to winter and a freshness that spring brings along.
It’s beautiful and juicy,
It has a gorgeous color and stunning touches of mint,
It’ll contain any citrus fruit you choose for it,
Oranges, grapefruits, tangerines, lemons, whatever you want.
It’s here to glorify the fun that citrus brings,
The wonderful aroma and addictive sweetness,
The good bitterness,
And the prickly sourness,
And all combined in one wonderful cake.
A perfect cake for the weekend ahead,
Between Passover and Independence Day celebrations,
A cake eaten alongside a good cup of tea on the balcony in flip-flops and a hoodie.
Because these are the days of spring, hot during the day and inclement at night.
They give us the whole spectrum of feelings in one day,
And so is this cake.
It’s perfect in the sun,
And wonderful in the gloomy evening,
Just choose the time you want to eat it and enjoy yourselves 🙂
Happy, tasty and joyful days of spring to all of us 🙂
Citrus Mint Cake | image: Essy Roz
Citrus Mint Cake
Ingredients
Loaf pan / round pan with a 10.2” (26cm) diameter
- 4 eggs
- ¼ cup olive oil
- ½ cup sugar (for alternatives, have a look at “A little extra from me”)
- A tiny pinch of salt
- A tiny pinch of turmeric for a mesmerizing color (not a must, but it adds color and its taste isn’t noticeable)
- 1 teaspoon zest from the citrus peel you have: lemon, orange, tangerine, grapefruit
- ¾ cup citrus juice (I recommend a mix of some lemon juice and more orange / clementine / grapefruit juice)
- A generous handful of chopped fresh mint leaves (for alternatives, have a look at “A little extra from me”)
- 1 cup oat flour (for alternatives, have a look at “A little extra from me”)
- 1 cup almond flour (for alternatives, have a look at “A little extra from me”)
- 2 teaspoon baking powder (10g)
Preparation
Preheat the oven to 350°F (175°C), turbo mode is recommended though it’s not a must, and line a baking pan with parchment paper.
In a bowl, put the eggs, olive oil, citrus zest, citrus juice, salt, turmeric and the chopped mint leaves and mix well until you get an insanely beautiful batter.
Add the oat flour, almond flour and baking powder and mix again to a uniform batter. Put the baking pan in the oven and bake for 30-35 minutes or until a toothpick comes out dry from the mixture.
Take the cake out of the oven, cool it, sprinkle a little powdered sugar on top and serve 🙂
A little extra from me:
- The cake can be kept in the fridge in a sealed box for 4 days.
- For those who like cinnamon or citrus extract you can add some to the cake.
- You can omit the mint if you don’t like it.
- The fresh mint can be replaced with dry mint. If you choose dry mint, use ½ teaspoon because it has a very strong taste.
- The sugar can be replaced with maple syrup / coconut sugar. The sweetness of the cake will change accordingly.
- You can replace the oat flour with almond flour / buckwheat flour (contains gluten) / rice flour / coconut flour.
- Click here to see how to grind oat flour at home.
- The almond flour can be replaced with oat flour / coconut flour / rice flour.
- You can make the cake with a total of 1½ cups of spelt flour (contains gluten).
- Note that any change in the ingredients will give the cake a slightly different texture and taste.
Citrus Mint Cake – Steps | image: Essy Roz
Citrus Mint Cake | image: Essy Roz
Citrus Mint Cake | image: Essy Roz
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