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March 2, 2021Orange & corn cake
I've been experimenting with an orange cake recipe for a while now and it's finally ready for you to try!
Corn cake in itself is a bit boring, but paired with the sweet and aromatic oranges it becomes something unique, exciting and absolutely delicious.
Put on your favorite apron, grab some oranges and let's start!
Corn cake in itself is a bit boring, but paired with the sweet and aromatic oranges it becomes something unique, exciting and absolutely delicious.
Put on your favorite apron, grab some oranges and let's start!
What you need:
250 ml soy milk
200 ml orange juice
zest of 1 orange
6 tbsp sugar
1 tbsp vanilla sugar
50 g vegan butter or coconut oil
10 tbsp corn flour
6 tbsp cornmeal (polenta)
10 tbsp all-purpose flour
1/2 tsp salt
1 tbsp baking powder
orange slices
200 ml orange juice
zest of 1 orange
6 tbsp sugar
1 tbsp vanilla sugar
50 g vegan butter or coconut oil
10 tbsp corn flour
6 tbsp cornmeal (polenta)
10 tbsp all-purpose flour
1/2 tsp salt
1 tbsp baking powder
orange slices
Method:
1. Preheat your oven to 175°C/ 350°F.
2. Line a small cake tin (18 cm / 7 inches) with parchment paper and place some thin orange slices on the bottom.
2. Line a small cake tin (18 cm / 7 inches) with parchment paper and place some thin orange slices on the bottom.
3. In a bowl cream together the vegan butter, sugar and vanilla sugar.
4. Stir in soy milk, orange juice, orange zest, salt, cornmeal and corn flour until you get a somewhat smooth batter.
5. Add flour and baking powder and stir it carefully.
Try not to overmix the batter to prevent the cake from getting too dense and doughy.
Try not to overmix the batter to prevent the cake from getting too dense and doughy.
6. Pour the cake batter into the pan and bake it for 30 minutes, until golden-brown on top and a toothpick comes out clean.
7. Turn the cake out onto a plate or board while it is still warm and gently remove the parchment paper.
Let it cool completely before slicing.
Let it cool completely before slicing.
