Orange and Almond Cake with Cocoa Nut Butter Drizzle
Passing time at an artisan market recently, we had the age old debate about the relationship between orange and chocolate. In the end we agreed that you are either a believer that these two are the perfect pair or you are vehemently against the match. So...orange-chocolate lovers, this Orange and Almond Cake drizzled with Cocoa Nut Buttetr is for you!
Inspired by Deb Perleman’s take on her Blood Orange Polenta and Ricotta Cake, we jumped at the chance to go to the sweeter side with our locally grown oranges. Deb’s recipe offers different ratios of polenta and almond flour, and you can too, but this time round we settled on 100% almond flour. We also gambled and swapped ricotta for yoghurt because that was what we had at hand.
The appeal of this Orange and Almond cake is that instead of shouting, “I’m confectionery!” it stands slim and firm with a subtle sweetness. The caramelised oranges on top of this moist cake also makes it look beautiful while giving it a tangy zing.
We recommend enjoying this piece of heaven warm or chilled but most definitely paired with a good cup coffee!
½ cup brown sugar
1 tablespoon water
3 eggs separated
⅔ cup granulated sugar
½ cup butter
⅔ cup plain full fat yoghurt (swap for ricotta if preferred)
⅓ cup cornflour
1 ⅓ cups almond flour
½ teaspoon salt
½ jar Get Sauced Cocoa Nut Butter
Heat oven to 150 degress celsius. Prepare a 23 cm round cake tin with butter and line the bottom with baking paper. Stir brown sugar and water together then pour into the bottom of the cake tin. This will create the sticky caramel on the top of the cake once baked and turned out.
Whip egg whites and set aside. Place granulated sugar in a large mixing bowl and finely zest both oranges directly into the sugar.
After zesting, cut oranges in half. Slice one half into paper thin slices and arrange at the bottom of the cake tin in the sugar-water mix. Juice the other 3 halves into a separate cup and set aside.
Add the butter to the zest and granulated sugar, and beat until light and fluffy. Add egg yolks, orange juice and yoghurt, and mix until smooth. Sprinkle salt over the batter, then add both almond and cornflour and mix until just combined. Fold in egg whites with a spoon.
Using a serving spoon, dollop the batter into the cake tin and gently spread flat on top without disturbing the oranges beneath. Bake in the oven for 45 min to an hour or until a toothpick comes out clean. It may take longer than an hour depending on your oven. Allow to cool in the tin for 10 min, then turn out onto a cake plate. Check for any adhesions on the sides of the cake before turning out, loosening with a knife.
Once completely cool, place jar of Cocoa Nut Butter in hot water to loosen. Drizzle in threads over your Orange and Almond cake, allowing some threads to drip down the sides for that gourmet finish.
Enjoy cold, warm or at room temperature on its own or with creme fraiche or whipped cream.