Bake the cake until golden brown and a knife inserted into the center comes out clean, 40 to 45 minutes. Transfer the cake to a wire rack. Let cool for 10 minutes, then remove the sides of the pan ...

Thanks to an infusion of orange and olive oil, the cake is redolent with citrus and spice, and it’s unfailingly moist. Almond meal lightens and adds a wholesome crumb, which encourages second ...

Orange and Almond Cake Serves 10-12. 200g (about 1 cup) unsalted butter, softened 1 ¼ cups caster (superfine) sugar 2 tablespoons finely grated orange rind 3 cups almond meal (ground almonds) ...

Bake until cake is golden brown and a knife comes out clean, 45-60 minutes. Let cool in pan on a rack 10 minutes, then flip and unmold cake onto rack. Make the syrup: In a small saucepan, combine ...

This recipe for an orange-almond cake drenched in an orange-pomegranate-honey syrup is dairy-free and full of healthy antioxidants. But you’ll love it for its scrumptious flavor and stunning ...

Wash oranges and place unpeeled in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool. This can be done ahead of time.

Add almond extract, orange blossom water and almond flour and mix to a smooth batter. Pour the batter into a 9-inch cake tin lined with parchment paper. Sprinkle almonds over the top of the cake.

The Flexible Baker by Jo Pratt is a super adaptable cookbook with 75 delicious recipes that have options for gluten-free, ... Jo Pratt's almond, olive oil and orange cake. By Jo Pratt.

Bake the cake until golden brown and a knife inserted into the center comes out clean, 40 to 45 minutes. Transfer the cake to a wire rack. Let cool for 10 minutes, then remove the sides of the pan ...