1 large orange + 2 tablespoons of sugar
Dry:
2 cups of self-raising flour
2 cups of almond meal
3/4 cup of sugar
Zest of an orange
Wet:
2 cups of orange juice (about 2-3 oranges blended)
1/4 cup of almond milk
1/3 cup of rice bran oil
2 teaspoons of vanilla
Salted orange caramel glaze :
2 tablespoons cup of orange juice
2 tablespoons of sugar
2 tablespoons of vegan butter, melted
1/4 teaspoon of pinch of salt
Method:
1. Preheat the oven to 160 degrees Celsius
2. Line a cake tin with non-stick paper (my tin was 24cm diameter)
3. Cut an orange into thin circular slices. Sprinkle the two tablespoons of sugar at the bottom of the tin. Arrange the orange in one layer at the bottom of the tin.
4. In a large bowl, combine all the dry ingredients
5. Add all the wet ingredients into a blender and blend until combined
6. Fold the wet mixture into the dry until no flour lumps remain and the cake batter is smooth
7. Pour the batter into the cake tin over the sliced oranges
8. Bake in the oven for 60-70 minutes until a knife inserted comes out clean
9. Wait until the cake it cool before flipping it over! Evert the cake carefully!! There should be a nice layer of oranges on the top!
10. Make the glaze: in a small pot on medium head, combine the sugar and orange juice. When it starts to boil, reduce the heat to low and add in the vegan butter and salt. Stir the glaze on low heat for about 5 minutes letting it thicken. Remove from the heat and pour it over the cake!
Happy baking friends!
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