Orange Almond Cake with Syrup
Ingredients
- 150g buckwheat flour
- 75g almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cardamom powder
- 150g coconut sugar
- 75g unsalted butter or coconut oil melted
- 85g olive oil
- 4 eggs
- 2 Tbsp orange juice
- 1 Tbsp orange zest
- 1 tsp orange extract
Orange syrup
- 2 oranges
- 1 cup water
- 1 cup coconut sugar
Preparation
Preheat the oven to 180C and grease a 24cm pan.
In a small bowl add the melted butter, olive oil and orange juice and whisk well.
Sieve all the dry ingredients into a large bowl and add the orange zest.
In a stand mixture, beat the eggs and sugar until light and fluffy. Add in the vanilla and orange extract, continue to beat it for 5 seconds.
Use a spatula to fold in the flour.
Pour it in the greased pan and bake it in the preheated oven for 35-40 minutes or till the toothpick inserted in the centre comes out clean.
Leave the cake in the tin for 5 minutes and then transfer it to the wire cooling rack.
Drizzle with orange syrup to serve.
Orange syrup
Zest one of the oranges into a small sauce pan.
Add the juice of both oranges through a sieve into the pan.
Add in the water and sugar and bring to a gentle boil, reduce the heat and simmer for 20-25 minutes or until the liquid has reduced by about a third.
