A loaf cake made with orange and almond is described as having a balanced sweetness suitable for any time of day. The baker notes a preference for desserts that are satisfying but not overly sugary for regular consumption.
The cake uses ingredients such as cooked sweet potato for moisture and olive oil for richness. Sweetness comes from maple syrup and coconut sugar, while orange zest provides a citrus flavor. The recipe calls for three eggs, almond extract, and a combination of almond and oat flour. Baking powder, baking soda, and salt are included, with optional sliced almonds and raw sugar for topping.
The baker suggests rubbing the orange zest into the sugar before mixing to enhance the citrus flavor. Using room-temperature ingredients is recommended for even mixing, and careful baking time is advised to keep the cake moist. The cake should be tested with a toothpick and cooled briefly in the pan before transferring it to a rack.
For serving, the cake can be eaten plain or accompanied by whipped cream, vanilla yogurt, or ice cream. A spoonful of jam or fresh fruit with honey is also suggested to complement the orange flavor.
The recipe yields one loaf and requires approximately 15 minutes of preparation and 55 minutes of cooking time, totaling about one hour and ten minutes. Instructions direct bakers to preheat an oven to 350 degrees Fahrenheit and line a loaf pan. The wet ingredients, including the sugar and zest mixture, sweet potato, oil, and syrup, are combined first. Eggs and extracts are added, followed by the dry ingredients. The batter is then baked.
This type of cake is part of a trend toward incorporating vegetables like sweet potato into baked goods for natural sweetness and moisture. Using olive oil and alternative flours also aligns with some contemporary baking approaches that focus on different textures and flavors. The method of infusing citrus zest into sugar is a common technique among pastry chefs to maximize aroma.
