Orange & Almond Tray Cake

Orange & Almond Tray Cake


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.

 

Orange & Almond Tray Cake

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