Little Baker to the Rescue: Orange Flaxseed Cake

This is another rescue recipe. The objects in need of rescuing this time: oranges bought with good intentions and left to wrinkle in the fruit bowl.

I don’t mind this kind of baking. It’s budget-friendly, and it makes me feel resourceful, as in it is really possible to make something with just the ingredients one has at home.

That is exactly what I did—a total fly-by-the-seat-of-my pants effort, actually. I found a simple recipe (apparently it’s Brazilian) and then did whatever I felt like doing. I felt like using up the oranges—which I discovered also included a few blood oranges—so I did; I also felt like throwing in some ground flaxseed and almond flour—so I also did that. One other thing, instead of reserving half the juice to pour over the top after baking, I mixed the entire amount into the batter and baked for an extra 5 minutes. It turned out fine. Super moist and almost healthy tasting. Flaxseed is good for you, right? And no butter/oil/fat—that’s good for you, too!

I love that I used up all those oranges; my only complaint, however, is the lack of zip that you would think would be really strong in a cake with so much citrus in it. Maybe oranges when baked don’t maintain a sour flavor. Perhaps using lemon zest next time would balance this out.

All in all, I like it. It’s a humble, little house-cake that is going to taste great with a big cup of tea!

Orange Flaxseed Cake (adapted from a recipe found on The World Wide Gourmet )

Makes one-20cm springform cake (I halved the recipe and made a mini-cake.)

INGREDIENTS

4 eggs, at room temp., separated

1 1/2 cups sugar

1 cup all-purpose flour

2/3 cup almond flour

1/4 cup ground flaxseed

1 tbsp baking powder

2 cups freshly squeezed orange juice (I used 6 small oranges—2 blood and 4 regular.)

METHOD

  1. Preheat oven to 350° F (180° C). Grease and flour a 13 X 9-inch (3.5 L) metal cake pan.
  2. In bowl and using an electric mixer, beat egg whites until stiff.
  3. In a separate large bowl, beat egg yolks with sugar. In another bowl, sift together flour and baking powder; add to yolk mixture alternately with 2 cups  orange juice, making three additions of dry and two of wet. Fold in egg whites. Pour into prepared cake pan.
  4. Bake for 30 minutes or until toothpick inserted in centre comes out clean.
  5. Let the cake cool in the pan completely. Optionally, you can dust the top with confectioners’ sugar and then slice and serve.

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