Charlotte's Orange Almond Cake
Ya’ll. This was the cutest thing ever. Apparently, this idea of just using a yogurt cup for baking a cake is a well known French recipe. I saw it randomly a few months ago and tucked it away in my memory for a “one day this would be fun when I’m not over stimulated” ha. So enter, today. You use a 100g cup of plain curd (just plain yogurt — although you could totally play around with flavored yogurt too!) and use that as your measurements for everything. And honestly — the orange, almond, honey combination was just to die for — especially since we ate it warm out of the oven. It was a super easy recipe, and honestly — would be good for teaching/reinforcing fractions with your kids! Low stakes baking. So delicious!
Charlotte’s Orange Almond Cake
45 minutes - serves 6
1 100g container of plain yogurt
1/2 container of olive oil
1 egg
1/2 tsp vanilla
1 container of superfine/caster sugar (normal sugar if in the US)
1.5 containers of all purpose flour (maida)
1 heaping teaspoon of baking powder
1/4 tsp salt
7-9 drops of orange essential oil (or the zest of one orange)
handful of slivered almonds
Honey - Orange glaze
1/3 cup honey
3-5 drops of orange essential oil (or the juice of the orange you zested for the cake)
Preheat your OTG to 165 degrees Celsius on convection with the top and bottom elements on.
In a mixing bowl, mix all ingredients (not the honey orange glaze ingredients) together and stir well until no more lumps.
Pour the batter into a 6 inch sized round cake pan (or a similar sized pan) and turn the top element off of the OTG. Bake the cake for 20-25 minutes. If the cake is not browned on top, turn the top element on for a couple minutes, watching closely to ensure it doesn’t burn.
Let the cake cool slightly once it’s done (a toothpick comes out clean) and top the cake with the honey-orange glaze.
Serve warm with a cup of coffee!
Be sure to also try out my Sourdough Discard Lemon Blueberry Muffins!