Orange Passover Cake
Level
moderate
Cooking
45 min
Preparation
10 min
Ingredients
Servings
8
Potato Starch | 2 cups |
Almond Flour | 1 cup |
100% Pure Cane Sugar | 3⁄4 cup |
Full Cream UHT Milk | 1⁄2 cup |
Orange Juice | 1⁄2 cup |
Canola Oil | 1⁄3 cup |
Eggs large sized | 4 |
Orange Zest grated | 1 tbsp |
Baking Powder | 2 tsp |
Kosher Salt | 1⁄2 tsp |
How to cook
Prepare the oven
- Preheat the oven to 175°C.
- Spray or brush the inside of a roughly 20cm round baking pan with the canola oil (other neutral oils are fine as well).
Start baking
- Combine the pure cane sugar and eggs in a medium-sized mixing bowl.
- Beat it on medium to high speed until the mixture is combined well and foamy.
- Turn the speed down to medium-low then gradually add in the milk, orange juice and canola oil until they are all incorporated.
- Whisk the almond flour, potato starch, baking powder, kosher salt and orange zest into the wet ingredients and mix well.
- Transfer the batter to the prepared cake pan.
- Bake for about 45 minutes or until a toothpick inserted into its centre comes out cleanly.
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