I love the winter here in Israel. The cold season announces itself by coloring the markets in shades of yellow and orange and green. We have a huge diversity of citrus and especially many types of oranges. Some with very sweet flesh, some more tangy, some great for juice and others with a thick peel perfect for making candies.
I try to use as many parts of the fruits or vegetables I buy, so whenever I get oranges I celebrate them to the fullest. The flesh is usually used for salads and with the juice I make this sweet and sour, soft and delicate, cake and it's perfect for any occasion.
Ingredients
Servings 10
Cake
- 1 cup whole spelt flour
- ¼ cup almond flour
- 1 teaspoon baking powder
- Pinch salt
- ¾ cup sugar
- Zest from 1 orange
- 3 medium eggs
- 1/2 cup orange juice
- 2 drops orange blossom water
- 1/2 cup olive oil
- ¼ teaspoon vanilla paste
Orange Glaze
- 1 cup confectioners sugar 120g
- Zest from ½ orange
- 2 tablespoons orange juice about 1/2 orange
- 1 teaspoon lemon juice
Nutritional Facts
Nutrition Facts
Citrus Cake
Amount per Serving
Calories
444
% Daily Value*
Fat
25
g
38
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
16
g
Cholesterol
49
mg
16
%
Sodium
63
mg
3
%
Potassium
101
mg
3
%
Carbohydrates
49
g
16
%
Fiber
4
g
17
%
Sugar
30
g
33
%
Protein
6
g
12
%
Vitamin A
153
IU
3
%
Vitamin C
20
mg
24
%
Calcium
42
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 350°F and brush a 10-inch loaf pan with a little olive oil.
- In a large bowl, mix together spelt flour, almond flour, baking powder, and salt.
- In a separate large bowl, combine sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar is colored light orange.
- Add eggs and whisk together until the mixture is airy and creamy, best with a hand mixer.
- Fold the flour mixture into egg mixture and then fold in orange juice and mix well. Add orange blossom water and mix.
- Slowly add olive oil while whisking, little by little. Mix only until just combined. Careful not to overmix. Add vanilla paste and mix.
- Pour mixture into prepared cake pan and bake for 25-30 minutes until a wooden toothpick inserted into the center of the cake comes out with a few moist crumbs.
- While the cake is in the oven prepare the glaze. In a small bowl, whisk together confectioners sugar, zest, and orange juice until smooth. Add lemon juice and mix.
- Take the cake out of the oven and let it chill for at least 10 minutes. Drizzle the frosting over the cooled cake and let it stand for 30 minutes to set.
- Serve with whipped cream and fresh orange slices.
Must you use spelt flour? Is there a good substitution for this?
It worked! I made the 3 loaves using exactly the amounts I already mentioned. I tried one and it’s delicious!
I am an avid baker. I mixed the batter for this recipe and it was watery beyond words. Then, looking over the ingredients, I noticed that there was a lot of liquid and very little flour in this recipe. I added two more cups of spelt flour and an additional 1.5 cups of sugar (based on the flour-to-sugar ratio in the original recipe). It made 3 loaf cakes. They’re baking now. I’ll let you know how they turn out. Maybe if you reduced the amount of OJ from 1.5 cups to 0.5 cups and the olive oil from 1 cup to half a cup, the original amounts of flour and sugar would work. We shall see…
Thanks so much for this info, we will update the recipe