This fabulous Orange Almond Cake with Olive Oil and a Spiced Syrup is an updated variation of the popular recipe for Tokara’s Orange Polenta Cake I posted a few years back.
For the new recipe I still pureed two whole oranges for that delicious citrus punch of flavour but reduced the sugar considerably in the cake batter as well as the syrup. I find reducing the sugar in a flourless cake like this does not affect the texture while the flavour is still delicious. Too much sweet overpowers everything else and even with cutting out 100g of sugar, the Orange Almond Cake remains sweet enough.
As the Orange Almond Cake was for a special occasion, I pulled out my favourite Jenin extra virgin olive oil, a bold, herby and peppery oil from olives grown in Jenin. I’ve been so precious about it, only using it as a finishing oil on fresh salads but felt the cake deserved a splash of proper liquid gold. If you are based in the Middle East do get yourself a bottle, and if you are in Abu Dhabi head to Min’na at Port Zayed who stocks the oil amongst all the beautiful art, ceramics and textiles.
I added a bay leaf to boost the aromatic of the spiced syrup, reduced the sugar and replaced the brandy with an orange liqueur which you can omit if you do not want to use alcohol. Remember to not discard the vanilla pod but add it to your bottle of home made extract. You can read more here about how to make your own Vanilla Extract.
I also wanted to let you know that my ceramics shop, Sul Clay, is now live and ready for you to explore. What started as a weekend pottery hobby, born from my search for beautiful props for my photography work, has grown into a second career. When I’m not behind the camera, I’m in the pottery studio making. I’d love for you to browse my latest collection, featuring striking vessels, elegant candle holders, playful floral-inspired petal plates, and dinner sets inspired by the local landscape. Shipping is available within the UAE, and international shipping can be arranged.
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I hope you enjoy this recipe for Orange Almond Cake. and if you’ve made the Orange Almond Cake, share it with me by tagging and following @heinstirred on Instagram . It is always a treat to see the recipes made and enjoy.
Orange Almond Cake
Ingredients
- Cake:
- 2 oranges skin on and washed
- 200 g caster sugar
- 5 eggs
- 1 tsp vanilla extract
- 170 g ground almonds
- 50 g polenta
- 1 tsp baking powder
- half a tsp salt
- grated zest of an orange
- 100 ml olive oil
- Syrup:
- 1 vanilla bean
- 200 g caster sugar
- 250 ml water
- 4 cardamon pods
- 2 star anise
- 1 bay leaf
- half a tsp of salt
- 50 ml brandy or Cointreau
Instructions
- Make the syrup by splitting the vanilla bean in half and placing in a small pot with the sugar, water, spices and salt
- Bring to a gentle simmer and simmer for 5 minutes and remove from the heat
- Add the brandy or Cointreau and let the syrup infuse for 30 minutes
- Strain the syrup and set aside
- Preheat the oven to 190 degrees C
- Grease a 20cm springform cake tin and line the base with baking paper
- Place the oranges in a small pot and and cover with water and gently simmer for 75 minutes
- Remove the oranges and cool for 30 minutes
- Roughly chop the oranges with the peel on, remove the pips and blend in a food processor to a smooth puree
- Whisk the eggs and sugar, add the extract and beat well
- Add the almonds, polenta, baking powder, salt, orange puree, zest and olive oil and mix well
- Pour the mixture into the baking tin and bake for about 45 - 55 minutes until light golden and firm to the touch
- Leave to cool in the tin for 10 minutes then use a toothpick to prick the cake all over
- Spoon spoonfuls of the syrup over the cake, allowing it to soak through the cake before adding more
- Continue until all the syrup is finished
- Leave the cake in the tin for another hour before removing from the tin and transfering the cake to a serving plate
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