This cake is a simple recipe using the wet into dry method I am so fond of.
Regular oranges work just as well, but when in season blood oranges are just divine.
You could of course make a classic lemon version.
I topped mine with some roasted Rhubarb and you can find the recipe here.
If you don’t top with rhubarb, then a light glaze of ½ cup icing sugar sieved with enough blood or regular orange juice to blend to a smooth easy to pour consistency, finishes the cake of beautifully. Top with a little extra zest for added zing.
- Prep time:15 minutes
- Cook time:45-50 minutes
- Total time:1hour 10 minutes
- Serves:8-10
Ingredients
WET
110 g melted coconut oil
50 ml blood orange juice
Juice of half a lemon
2 tsp of vanilla extract
250 ml of vegan plain or Greek yoghurt
DRY
260g plain flour
2tbs corn flour
1tsp of baking powder
½ tsp bicarbonate of soda
110g soft Brown sugar / coconut sugar
4-5 cardamom pods seeds only and ground
To Finish
Roasted Rhubarb
1 tbs Demerara Sugar
Instructions
- Pre heat the oven to 180C Fan
- Grease and line a loaf tin.
- In a small bowl combine the melted coconut oil coma blood orange juice, lemon juice, vanilla extract and yoghurt. Set aside.
- In a large bowl combine all the dry ingredients.
- Combine the wet into the dry in three parts until you have a smooth batter. Do not overmix.
- Pour into your prepared loaf tin.
- If you are using rhubarb place five to sticks strips of rhubarb across the top of the batter push down slightly and sprinkle with one tablespoon of demerara sugar.
- Place in the preheated oven for 45 to 50 minutes. Or until a skewer comes out clean.
- Remove from the oven and allow to rest for 15 minutes before removing from the tin.
- Can be eaten immediately or served with yoghurt extra pieces of roasted rhubarb or you may make an orange glaze to drizzle over the finished cake.
- To make a glaze combine icing sugar with the juice of a blood or regular orange. Until you have the desired consistency.
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