Big Love, Little Cakes
When do two people become a family?
The first recipe I scaled down was indeed one of Fran’s. She makes the orange-almond olive cake as a big, beautiful Bundt. She served it at several events I attended this year and it was a crowd-pleasing hit. All this cake needs is a dusting of powdered sugar. Or, use your favorite American buttercream recipe (swapping in vegan butter, if you want to keep it vegan.)
Ingredients
SERVINGS: Makes 1 (6-inch) round cake
- 52 grams all-purpose flour
- 32 grams whole-wheat pastry flour
- 63 grams sugar
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- 13 grams almond flour
- 35 grams extra-virgin olive oil
- 60 milliliters freshly squeezed orange juice
- 60 milliliters oat milk
- 1½ teaspoons apple cider vinegar
- ⅜ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1½ teaspoons orange zest
Instructions
Preheat oven to 350 degrees Fahrenheit. Prepare a 6-inch round pan. Sift the all-purpose flour, whole-wheat pastry flour, sugar, baking soda, baking powder, and salt into a large mixing bowl. Mix in almond flour. Whisk well to combine.
In another mixing bowl, combine the oil, orange juice, oat milk, vinegar, and vanilla. Whisk well to blend.
Pour the wet mixture into the dry mixture and whisk just until the batter is smooth. Pour batter into the prepared pan.
Bake for 40 to 45 minutes, until the cake is lightly browned and a toothpick comes out clean. Let cool in the pan for 10 minutes, then turn out on a wire rack to cool completely.
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