Citrus season is here and it's wonderful! Fresh oranges, mandarins, grapefruits, and lemons are all over the markets! You can't really go wrong with these fruits; they are juicy, got a divine fragrant and are packed with vitamin C.
We were lucky to get a full basket of beautiful oranges from Guy's dad so after we had all the fresh fruit we could possibly eat, I decided it's time to bake a cake.
The combination of flavors in this cake: orange, olive oil, and almonds, is just perfect! They all come together to create a super light cake, which is not too sweet and just great to bake before the weekend.
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Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
Prepare the orange topping: Wash the orange and slice it thinly (0..25"~0.5 cm).
Place the sugar and water in a small pan over medium heat and bring to soft boiling. Once the sugar is completely dissolved, reduce the heat and add the sliced orange. Cook for about 10 minutes until softened (but before the orange slices start to fall apart). Make sure to flip them around and soak them in the syrup as you go. Remove and set aside.
Prepare the cake batter: In a small bowl or glass, mix the flaxseed meal and water and set aside for 5 minutes to create an "egg".
Using a stand mixer or a whisk, beat together the orange zest, orange juice, olive oil, and maple. Add the flaxseed "egg" and mix to combine.
Sift in the flour, almond flour, baking soda, baking powder, and salt and mix together using a silicone spatula, just until combined.
Arrange the cooked orange slices in the pan, overlapping for complete coverage. Carefully pour the cake batter on top of the oranges and bake for 45 minutes or until a cake tester/toothpick comes out clean.
Remove the cake and place it on a wire rack to cool. Once the cake is completely cooled, turn it over a serving plate and remove the parchment paper.