MOIST! Orange Rosemary Almond Cake......
This cake came out so moist and delicious.
Who doesn't love a citrus cake? (I'm sure there is someone out there).
Just a few ingredients all pulsed in a food processor and voila! You have a gorgeous cake.
You are using a whole orange, rind and all, just make sure you remove the pits.
Of course I glazed it with blood orange icing, but you can sprinkle w/ confectioner's sugar or make an orange glaze for it.
I baked mine in a glass Simax bundt pan, which definitely shortened the baking time.
You can make this in a loaf pan or springform pan, whatever you like.
* if you are making this cake for Passover, use 2 cups of almond flour and omit the AP flour, it will change the consistency of the cake to be denser, but will still be delicious.
Here is how I made this beauty.
Orange Rosemary Almond Cake:
1 large orange, cut into sections (keep rind on and remove pits if any)
1 cup sugar
1 stem of fresh rosemary, needles removed
3 eggs
1/2 cup vegetable oil (you can use olive oil if you like)
1 cup almond flour
1 cup all purpose flour
1 tsp baking powder
In the bowl of a food processor, add the cut up orange and mix w/ the sugar and rosemary.
Add in the eggs and oil and whiz.
In a large bowl, add your flours and baking powder. Pour in the orange mixture to make a batter.
Grease a 9" cake pan (loaf or spingform) with cooking spray.
Pour the batter into the pan and bake for 40-50 minutes, at 350F depending on your pan.
(my cake only took 35 minutes in the glass bundt pan).
Let rest in the pan 15 minutes before unmolding.
Glaze or decorate as you wish!
This cake is a winner (as are most of my cakes, otherwise I wouldn't bother posting them!!!).
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