Wednesday, 7 June 2017

Honeyed Orange and Almond Cake

As frequent flyers will have no doubt noticed, I’ve been on somewhat of a quest recently to discover the healthier side of baking. From wholemeal flour, to sugar substitutes, to fat alternatives it’s been quite the adventure to date!

This time I’ve made a delicious orange cake using honey, yoghurt and almonds, with just a touch of wholemeal flour to really bring out the nuttiness of the almonds. It has a really soft, yielding texture that almost melts in the mouth and a gentle, fragrant flavour. For an added indulgence I drizzle with a lick of honey just before serving. ;-)

Prep time: 15 Mins
Baking time: 55 Mins
185g Runny Honey
3 Large Eggs
1tsp Almond Extract
150g Greek Yoghurt
Zest and Juice of 1 Medium Orange
200g Ground Almonds
2tbsp Wholemeal Flour
1tsp Baking Powder

Begin by preheating the oven to 190C/375F/Gas 5 and lining a 20cm loose bottomed tin entirely with baking paper. Add the honey, eggs and almond extract to a large bowl and whisk by hand for a good 30 seconds, until nice and frothy. Add the yoghurt, orange zest and juice and keep whisking to combine.

Mix together the ground almonds, flour and baking powder, then add to the wet ingredients. Fold through until evenly combined. Pour your mixture into your prepared tin and bake in the centre of the oven for around 55 minutes, until a metal skewer comes out clean when inserted in the middle of the cake.

When you are happy the cake is baked remove from the oven and leave to cool in the tin. When the cake is cool remove from the tin, peeling off the paper and place of a serving plate. You are finished!

1 comment:

  1. Mmmm this sounds lovely.
    I have a box of French buckwheat flour lurking in the cupboard and feeling very unloved and sorry for itself. As there is so little flour in the recipe I wonder if this might work instead of the wholemeal. I might just give it a go and see how it turns out!