Heellooooo orange cake!
This cake is orangey with a capital ORANGE.
and it’s (I’m gonna use that word..) moist! I could say it’s clammy, but that’s worse. Clammy cake.. ew. Moist cake: yes please, 10/10, I will take two.
Stirring together the dry ingredients. Spelt, wholemeal and almonds.
I mixed it up the coconut oil with orange zest until slightly fluffy and creamy. Yes it’s food, but dip your finger into that orangey coconut oil and rub some into your hands.
You just moisturized, your hands smell amazing and you’re making a cake.
Sugar now: waterfall it in then mix it up.
A squeeze (or four) of orange juice
Just dump in the dry ingredients and mix until the batter is evenly combined.
Spread it (make some patterns in the batter, you know you want to)
Glaze & eat.
- 1 cup (124 g) spelt flour
- 1/2 cup (58 g) whole wheat flour
- 1/2 cup (50 g) ground almonds
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (110 g) coconut oil
- 2 oranges zested and juiced
- 3/4 cup (150 g) cane sugar or light brown sugar
- 1/3 cup (80 ml) water
- 3 tbsp apricot jam warmed
- 1/2 cup (110 g) powdered sugar
- Preheat the oven to 350 F (180 C) and grease a large loaf pan.
- In a medium bowl, stir together the flours, almonds, baking powder, baking soda and salt.1 cup (124 g) spelt flour, 1/2 cup (58 g) whole wheat flour, 1/2 cup (50 g) ground almonds, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil with the orange zest until smooth. Add in the cane sugar and beat until light. Add the orange juice and water to the bowl. If you have a splash guard on your stand mixer, just dump the flour mixture into the bowl and beat on high speed until just incorporated. If you don’t have a splash guard, set your stand mixer to a low speed and spoon the dry ingredients in while it’s mixing, until just incorporated.1/2 cup (110 g) coconut oil, 2 oranges, 3/4 cup (150 g) cane sugar or light brown sugar, 1/3 cup (80 ml) water
- Pour into the greased loaf pan and bake for 35-45 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack. Brush with 2 tbsp of the apricot jam.3 tbsp apricot jam
- Stir together the powdered sugar, remaining jam and enough water to make a pourable glaze, then pour it over the cake.1/2 cup (110 g) powdered sugar