ADVERTISEMENT

Refreshing Orange and Blueberry Cake: A Dairy-Free Delight Perfect for Spring

Refreshing Orange and Blueberry Cake: A Dairy-Free Delight Perfect for Spring

This Orange and Blueberry Cake is a vibrant, fruity treat that combines the fresh zest of oranges with the sweet flavor of blueberries. It's a moist and flavorful cake, perfect for those who enjoy a dessert that isn't too sweet but is full of natural fruit flavors. The use of almond flour and a special grain-free flour makes this cake a great option for those observing dietary restrictions.

ADVERTISEMENT

Why you'll love it:

The combination of orange juice and blueberries delivers a delicious burst of flavor in every bite, while the light, fluffy texture of beaten eggs and careful mixing ensures a satisfying mouthfeel. This cake is dairy-free and uses specific flour to make it Passover-friendly, making it both inclusive and delicious.

See also  Delicious lemon cheesecake with white chocolate ganache: a citrus delight

Perfect occasion:

This cake is ideal for spring celebrations, Passover or any other occasion requiring a light and refreshing dessert. It's perfect for garden parties, family gatherings or as a sweet end to a brunch.

Decorating Tips:

Once the cake has cooled, dust it lightly with powdered sugar to add a touch of elegance. Arrange a few orange slices and fresh blueberries on top for a colorful and appetizing presentation. These natural toppings enhance the flavors of the cake and make it even more appetizing.

Ingredients:

  • 5 eggs
  • 1 and 1/4 cup sugar
  • 1/2 cup canola oil
  • 1 and 1/2 cups orange juice
  • 1 cup almond flour
  • 200 grams of Passover baking flour
  • 300 grams of frozen blueberries
  1. Preheat the oven to 165 degrees Celsius (329 degrees Fahrenheit). Carefully butter a 22cm cake tin.
  2. In a mixer fitted with a whisk attachment, beat the eggs and sugar at high speed until they form a light, fluffy foam.
  3. Reduce the mixer speed and slowly add the canola oil and orange juice, mixing until well combined.
  4. In another bowl, mix the almond flour and Passover flour. Gradually add it to the blender, mixing until the ingredients are combined.
  5. Pour the batter into the prepared cake pan, then sprinkle the blueberries evenly on top.
  6. Bake for 50 to 60 minutes at 165 degrees Celsius or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool, then sprinkle with powdered sugar before serving.

Appreciate!

Leave a Comment

ADVERTISEMENT