Blood Orange & Almond Tray Cake With Clove Syrup Recipe | Abel & Cole

Blood Orange & Almond Tray Cake With Clove Syrup

Vegans

This is a dreamy Blood Orange tray cake that is perfect for the weekend. It can be enjoyed as a desert or even for breakfast. Enjoyed best with a dollop of plant yogurt or organic yogurt and preferably when it’s still slightly warm. It’s been a delight to recipe test this beauty as blood oranges are a seasonal treat that we spend all year waiting for. Recipe & images by Bettina from @ bettinas_kitchen

Ingredients

  • For the cake:
  • 250g raw almonds
  • 120g buckwheat flour
  • 500ml plant milk (I used almond milk)
  • 80g coconut sugar
  • 1 tsp of baking powder
  • ½ bicarbonate of soda
  • A pinch of salt
  • 3-4 blood oranges, sliced for topping
  • For the syrup:
  • 6 blood oranges, juiced
  • 4 cloves
  • Serve with: A generous dollop of plant or organic yogurt

Recipe & images by Bettina from @ bettinas_kitchen

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Method

1. Preheat your oven to 180°C/Gas 4.
2. Start by adding your 6 juiced blood oranges to a pan along with the cloves. Bring to the boil for about 5 minutes then reduce the temperature and simmer for another 5 minutes until you have a syrup-like consistency. Set aside.
3. In a blender, add your almonds and blend until you get a fine flour.
4. Add the rest of your cake ingredients, except the toppings, to the blender with the almond mix and blend until nice and smooth.
5. Line a tray with greaseproof paper (26cm x 36cm). Transfer your cake batter to the tray and spread with a spatula or the back of a spoon until even.
6. Drizzle your syrup on top of the batter and swirl in to make a beautiful pattern. Slice your blood oranges into moon shapes, as thinly as you possibly can and arrange them artfully on top of the batter.
7. Stick your cake into the oven and let it bake for 30-40 minutes depending on the efficiency of your oven. Check the cake after 30 minutes– when a wooden stick inserted into the middle of the cake comes out clean, remove from the oven and let it rest.
8. Best enjoyed while still warm with a generous dollop of plant or organic yogurt.
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