A Delicate Fusion of Almond and Citrus

Ingredients:

• 1 cup almond flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1/4 cup fresh orange juice

For the Orange Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh orange juice
• Orange zest for garnish

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
3. In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract, orange zest, and fresh orange juice.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan and spread it evenly.

Baking:

1. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the Orange Glaze:

1. In a bowl, whisk together powdered sugar and fresh orange juice until smooth.
2. Once the cake has cooled, drizzle the orange glaze over the top.
3. Garnish with additional orange zest for a burst of citrus flavor.
4. Serve and savor the delicate fusion of almond and citrus in this French Almond Orange Cake!

Prep Time: 15 minutes | Baking Time: 35-40 minutes | Cooling Time: 1 hour | Total Time: 1 hour 55 minutes
Yield: 8-10 servings

Klits goed saam:

• 3 Eiers
• 1k Suiker
• Meng met eerste mengsel:
• 1½ k meel
• 1½ t bakpoeier

Smelt saam en voeg by:

• 3 Eetl margarien
• ¾ k melk

Metode:

1. Bak 25 – 30 min by 180º

Stroop:

• 1k water
• 2k suiker
• 1e marg
• 1 kop lemoensap
• 1 eetl gerasperde lemoenskil

Metode:

1. Kook water, suiker en margarien 5 min saam.
2. Laat afkoel en voeg by 1k lemoensap en 1e gerasperde lemoenskil.
3. Gooi oor gaar warm koek.
4. Ek sny gewoonlik die koek klaar op in blokkies dan trek die sous lekker in.
5. PS Lemoentyd… druk ek klomp sap uit en vries dit… so dan kan jy heeljaar lekker smul lemoenkoek.

Translation

Southwest Orange Cake

Whisk together well:

• 3 Eggs
• 1k Sugar
• Mix with first mix:
• 1½ k flour
• 1½ t baking powder

Blend together and add:

• 3 Tbsp margarine
• ¾ k milk

Method:

1. Bake for 25 – 30 min at 180º

Syrup:

• 1k water
• 2k sugar
• 1st marg
• 1 cup orange juice
• 1 tbsp grated orange peel

Method:

1. Boil water, sugar and margarine together for 5 min.
2. Allow to cool and add 1 cup orange juice and 1 grated orange peel.
3. Pour over cooked hot cake.
4. I usually cut the cake into cubes, then the sauce soaks in nicely.
5. PS Orange time… I squeeze out lots of juice and freeze it… so then you can enjoy orange cake all year round.

• 3 eiers geklits
• 1k suiker
• 1 ½ k meel
• 1 ½ t bakpoeier
• 180ml melk
• Sout
• 45 ml margarien

1. Voeg suiker by eiers en klits goed.
2. Sif meel, bakpoeier en sout saam.
3. Meng met eiers.
4. Kook melk en margarien saam.
5. Roer in meelmengsel.
6. Bak 20-30 min 180.
7. Laat bietjie afkoel, prik en gooi sous oor.

Sous

• 1 ½ k suiker
• 1 k water
• 45 ml margarien.

1. Kook 5 min, haal af en voeg 1 k lemoensap en 45ml lemoenskil by.
2. Gooi oor koek.

Translation

Moist Orange Cake

• 3 eggs beaten
• 1k sugar
• 1 ½ k flour
• 1 ½ t baking powder
• 180ml milk
• Salt
• 45 ml margarine

1. Add sugar to eggs and beat well.
2. Sift flour, baking powder and salt together.
3. Mix with eggs.
4. Boil milk and margarine together.
5. Stir in flour mixture.
6. Bake for 20-30 min 180.
7. Allow to cool a bit, pierce and pour sauce over.

Sauce

• 1 ½ c sugar
• 1 k water
• 45 ml margarine

1. Cook for 5 min, remove and add 1 cup orange juice and 45ml orange peel.
2. Pour over cake.