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This cake is not for everyone. Rich, dense, and decidedly tart from oranges that have been pureed whole in the batter. I could see the intense citrus flavor being overpowering for some, but I love it. Not overly sweet but still decadent. Almond flour also lends a pleasantly nutty taste with the added health bonus of fiber, calcium, and iron. I found this cake got progressively moister and nearly creamy in texture after sitting (covered, of course) for a few days – and any powdered sugar on top was mysteriously absorbed (so I recommend topping slices as you cut them). You could also top this cake with whipped cream, of course, or serve it with fresh berries. If you like unique and intense flavors in your desserts (as I do), then this cake should be your next project.<\/span><\/p>\n Ingredients:<\/p>\n *You can make your own by grinding blanched almonds (which is what I did). Method: <\/span><\/div>\n<\/div>
\nOrange Almond Cake<\/span><\/strong> (adapted from Souvlaki for the Soul<\/a>)
\nYield: 1 9″ cake<\/span><\/p>\n\n
\n**I only used 1 cup, and this resulted in a cake that is much less sweet than most (which, personally, I liked). If you prefer your desserts on the sweeter side, use 1 1\/2 cups.<\/p>\n
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