Daily Recco, January 1: Start 2021 on a sweet note with almond cake

2021 has dawned and the vagaries of 2020 are behind us. The year needs to start on a sweet note for it to encase all sweet memories as it goes along. The sweet should also be healthy and with that in mind, we bring you an easy to make almond cake.

What you’ll need:

One and a half cups of sifted maida

One cup of almond flour

 Two teaspoons of baking powder

 Four eggs (large ones)

One and a quarter cups of sugar

One tablespoon of icing sugar for garnishing

Three-fourths cup of vegetable oil

One cup fresh of orange juice

Two tablespoons of orange zest (from the oranges used to squeeze the juice)

One teaspoon of vanilla extract

How to:

Before you start:

1). Preheat the oven 325 degrees Fahrenheit (or 165 degrees Celsius)

2). Grease a 10-inch Bundt pan or fluted tube pan with vegetable oil and set it aside.

In a mixing bowl sift the maida, almond flour and baking powder together.

In another mixing bowl, whisk the eggs and sugar together till it is pale and fluffy.

While whisking (slowly) add the oil little by little until combined with the mixture.

Next, add the orange juice, zest (save a little for the garnish) and vanilla extract. Keep whisking slowly until combined.

Using a spatula, fold in flour mixture just until it combines. Ensure that you don’t over mix.

Pour batter in the Bundt pan and bake for an hour. Remove and check if a toothpick or knife inserted into the centre of the cake comes out clean. If it doesn’t, bake for another 10 minutes.

Remove from the oven and put the pan on a wire rack, allowing it to cool completely.

Let it sit for 15 minutes and then run a knife along the edges. Carefully invert the cake onto a plate.

The cake can be stored in the fridge in an airtight container for five days. Before serving, let it sit on room temperature and garnish with icing sugar and orange zest.

Also read: A very yummy cake for a very Merry Christmas