Heellooooo orange cake!
This cake is orangey with a capital ORANGE.
and it’s (I’m gonna use that word..) moist! I could say it’s clammy, but that’s worse. Clammy cake.. ew. Moist cake: yes please, 10/10, I will take two.
Two slices that is, not cakes. Two cakes is excessive for one person. I’m not actually a cake monster you know. Jeez.
So are we doing this or what? Let’s get a-mixing (compulsory eyebrow raise when you say that):
Stirring together the dry ingredients. Spelt, wholemeal and almonds. It’ll make you feel cool just stirring these things together. You totally know about spelt – hey ancient form of wheat! You gon’ make this cake super soft, thaaanks.
You know when you scoop the coconut oil out of the container and it’s all lumpy? and then you mix it with a spoon but you just. can’t. make. it. smooth. Heads up, it’s gross to get a lump of coconut oil in the cake batter you’re…taste testing…
Turns out that my Kenwood’s paddle attachment is pro at making that coconut oil super smooth.
I mixed it up with orange zest until slightly fluffy and creamy. Yes it’s food, but dip your finger into that orangey coconut oil and rub some into your hands.
You just moisturized, your hands smell amazing and you’re making a cake. The Kenwood may be a pro at mixing, but you’re a pro at treating yo’ self. GO YOU!
Sugar now: waterfall it in then mix it up.
A squeeze (or four) of orange juice
(p.s. I always take my glasses off when I’m cooking. I have no idea why. I just can’t stand being a kitchen with them on my face)
Ha ha! Now the best part. The Kenwood KM330’s SPLASH GUARD.
Because what’s not fun is when you put flour or powdered sugar or milk into a stand mixer and then it just flies out the bowl as soon as you turn the power dial. I don’t know about other people, but I don’t think that inhaling that mist of powdered sugar is the most fun thing in the world.
Anyway. Just dump in the dry ingredients and mix on full speed feeling superior to have beaten the huge powdery explosion going on in the bowl.
Spread it (make some patterns in the batter, you know you want to)
Glaze & eat.
- ½ cup (110 g) coconut oil
- 2 oranges, zested and juiced
- ¾ cup (150 g) cane sugar
- ⅓ cup (80 ml) water
- 1 cup (124 g) spelt flour
- ½ cup (58 g) whole wheat flour
- ½ cup (50 g) ground almonds
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 tbsp apricot jam, warmed
- ½ cup (110 g) powdered sugar
- Preheat the oven to 350 F (180 C) and grease a large loaf pan.
- In a medium bowl, stir together the flours, almonds, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil with the orange zest until smooth. Add in the cane sugar and beat until light. Add the orange juice and water to the bowl. If you have a splash guard on your stand mixer, just dump the flour mixture into the bowl and beat on high speed until just incorporated. If you don't have a splash guard, set your stand mixer to a low speed and spoon the dry ingredients in while it's mixing, until just incorporated.
- Pour into the greased loaf pan and bake for 35-45 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack. Brush with 2 tbsp of the apricot jam.
- Stir together the powdered sugar, remaining jam and enough water to make a pourable glaze, then pour it over the cake.