Servings: 8 people
Calories: 210kcal
Cost: $10
Equipment
- Mixing bowl
- Whisk
- Spatula
- 8-inch round cake pan
- Grater
Ingredients
- 200 g all-purpose flour
- 150 g granulated sugar
- 10 g baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 2 large eggs
- 120 ml vegetable oil
- 120 ml freshly squeezed orange juice
- Zest of 2 oranges orange zest
- 1 tsp orange blossom water
- 1 tbsp honey for glazing
- 1/4 cup sliced almonds for garnish
Instructions
- Preheat your oven to 175°C (350°F) and grease an 8-inch round cake pan, lining it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, turmeric, cardamom, and salt.
- In another bowl, whisk the eggs, vegetable oil, orange juice, orange zest, and orange blossom water until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- Drizzle honey over the cooled cake and sprinkle with sliced almonds.
Notes
Use fresh oranges for the best flavor and zest. Don’t overmix the batter to keep the cake light and fluffy. For a richer taste, brush the warm cake with melted butter before glazing it. If you need to store leftovers, keep them in an airtight container at room temperature for up to 3 days, or freeze wrapped slices for longer storage. Feel free to experiment with nuts; sliced almonds, pistachios, or walnuts all work well!
Nutrition
Calories: 210kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 120mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 15mg | Calcium: 6mg | Iron: 4mg
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