No, this isn’t my end product, this is the foxy cake (from bloglovin) that made my heart skip a beat and fuel my desire to bake an orange and almond cake for my birthday.
Yes, I baked my own cake because frankly, I don’t trust any of my friends in the kitchen, plus, wine comes first, I doubt any of them thought of organizing a birthday cake. It’s like the stork delivering babies, birthday cakes are just always there. No one really knows where it comes from, but ever-present on it’s post, the cake is like my mother with a camera, ready for action. Bring on the candles, spittle and sparklers.
2 cups almond flour
1 t cardamom
1 t cinnamon
1/2 t salt
4 eggs, beaten
1 cup honey
1/4 cup melted butter (or extra-virgin olive oil)
thumb of fresh ginger, grated
2 oranges, zested and juiced
Fresh jasmine, roasted almonds, pistachios, forest berries, citrus blossom cream, anything, just put anything on there that would satisfy your heart and make your eyes sparkle.
Preheat your oven to 180ºC.
Prepare a round springform baking tin with butter.
In the bigger bowl, mix the dry ingredients, almond flour, cardamom, salt.
In another bowl, mix the eggs, honey, butter, ginger and orange zest. Add this mixture to the dry ingredients.
Fold in until just blended and pour into your prepped baking tin.
Bake for 45-50 minutes. Or just until it’s a gorgeous deep gold colour and the knife comes out clean from the center.
While the cake is bronzing away, heat up the orange juice and table spoon of honey to make a syrup.
The moment that cake sets it’s hot feet on the counter, drench it in the syrup. Allow to cool, even if it’s just slightly, before serving.
My personal serving suggestion would be an orange blossom or jasmine whipped cream, but people go nuts for pistachios, toasted almonds, toasted coconut or you could even make a wicked dark chocolate ganache.