Winter is here big time!
Especially after the last few days, it’s impossible not to imagine how every day ends with a good cup of tea and a pampering cake.
It’s time to fall in love with a wonderful cake,
Winter orange cake with a refined seasoning of cinnamon,
A winter orange cake that fits at any time of the day,
A winter orange cake that’s perfect with a hot cup of coffee or tea,
A winter orange cake that pleases everyone who meets it,
A wonderful winter orange cake that’ll bring a lot of joy to every day you make it.
This is a quick and stunning recipe that requires you to choose two or three juicy oranges that’ll instantly become the center of your cake,
The orange zest will give a stunning aroma,
The orange juice will provide wonderful moisture,
The combination of cinnamon will warm and envelop the entire bite,
To a wonderful and very tasty bite.
Mixing all the ingredients,
Transferring the batter to the baking pan,
And the real magic happens in the oven.
It’s time to see how one batter turns into a tanned, puffy and juicy cake.
A winning winter orange cake,
A bite of it will stay in your heart for a long time.
Happy winter days to all of us 🙂
Winter orange cake
Suitable for a loaf pan or a round pan with a 9.4” (24cm) diameter
- 4 eggs
- ¼ cup olive oil
- Orange zest from a whole orange
- ½ cup orange juice
- 1 teaspoon cinnamon (optional but adds a lot)
- ½ cup maple syrup (can be replaced with sugar or a sugar substitute)
- 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 teaspoons baking powder (10g)
Put all the liquid ingredients in a bowl, the eggs, olive oil, orange zest, orange juice, cinnamon and maple syrup and mix well into a uniform batter.
Add the dry ingredients to the bowl, the oat flour, the almond flour and the baking powder and mix again for a thick and uniform batter.
Transfer the batter to the baking pan and put in the oven to bake for 25-30 minutes or until a toothpick comes out dry from the cake.
Remove the cake from pan, cool a little and serve happily 🙂
A little extra from me:
- The cake can be kept in the fridge in a sealed box for up to 4 days.
- The cake version using maple syrup has a refined and wonderful sweetness. For sweet lovers, you can replace the maple syrup with sugar or add another 2-3 tablespoons of sugar to the maple syrup.
- You can replace the oat flour with almond flour / rice flour.
- Click here to see how to grind oat flour at home.
- You can replace the almond flour with oat flour / coconut flour / rice flour / spelt flour (contains gluten).
- Note that any change in the flours will lead to a slightly different texture, but each of them is simply wonderful.