Nov 18, 2012

Greek Orange and almond Cake

This cake caught my interest as different stuff always does. As does healthy stuff. Using  olive oil as the oil content intrigued me and had to try it. As always, I couldn't help tinkering with the recipe. I remember having a cake in Crete that was made from semolina (a courser and more 'whole' milling of flour) and so I substituted that instead of the rice flour which didn't strike me as Greek at all. On the other hand, these people certainly are, and they do market stalls all around London selling fantastic oils as well as some traditional Cretan pastries - sweet and savoury - catch them if you can.
maybe my best photo to date?

Greek Orange & Almond Cake

1 1/2 cups plain white flour
3/4 cup semolina
1/4 cup ground almonds
1 tbs ground flaxseed
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cups olive oil
Juice of 2 oranges 
1 tsp vanilla
1/2 tsp almond extract

For the glaze (optional)

Juice of 1 orange
2 tbs unrefined sugar
1 tsp vanilla

1. Preheat your oven to 350 degrees and line a small cake tin with baking parchment
2. In a large mixing bowl sift your dry ingredients together well (everything down to the olive oil)
3. In a food processor or blender mix the wet ingredients (everything from the olive oil).
4. Mix your wet ingredients into the dry, taking care not to over mix. As the orange-juice is not an exact liquid measurement, you may need to add a little extra liquid (use a little non dairy milk) until you have a batter you can just about pour into the tin.
5. Bake for 30-40 minutes or until a knife inserted into the centre of the cake comes out clean.  Leave the cake in it's tin if you plan to make the glaze. Otherwise, remove and cool on a cooling rack.
6. If you are making the glaze, combine the sugar and orange juice in a pan over a low heat. Bring to a simmer, stirring until the sugar is dissolved. Take off the heat and add the vanilla. 
7. While the cake is still warm, prick the cake all over with a skewer and pour over the glaze. Leave for 5 minutes until it has absorbed the liquid, then remove onto a cooing rack and let cool completely before serving. 

2 comments:

  1. This cake is amazing and could be used for all sorts of variations. Thanks for sharing it with us :)

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  2. Super spongy and moist cake,loving it.

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