This orange cake is a delicious treat served for afternoon tea, or as a dessert with dairy free icecream, cream or custard. It can be baked in a cake tin, or in a tray, as we have done here.
Ingredients:
– 1/2 cup of (soft) butter substitute
– 1/4 cup of soy milk, or any milk substitute you prefer
– 1/4 cup of freshly squeezed orange juice
– The equivalent of 2 eggs made with egg replacer
– 3/4 of a cup of caster sugar
– 1 teaspoon of vanilla essence
– 1 1/2 cups of self raising flour. This recipe can be made gluten free however you may require extra flour to achieve the same consistency as gluten free flours can be lighter
– 1 tablespoon of orange zest, or the zest of one orange
– Slivered almonds to decorate
Method:
– Using a mixer, cream the soft butter and sugar.
– Add the egg substitute and vanilla and continue to beat.
– Add the orange juice and zest. Beat some more.
– Now add half of the flour and half of the milk and beat, then the remainder of the flour and milk and continue to beat the batter.
– Line your tray with baking paper and pour the batter in. Sprinkle the slivered almonds on top.
– Bake at 180 C for around 40 minutes and check with a skewer to ensure the cake is cooked through.
