Ingredients
Orange cake
- 15 cl of orange juice
- 1 sachet of vanilla sugar
- 100g caster sugar
- 1 tablespoon(s) Cointreau (optional)
- 140 g t55 wheat flour
- 10 g chickpea flour
- 5 g of baking powder
- 100 g of almond powder
- 100 g olive oil + for the mold
Orange icing
- 50 g of icing sugar
- 5 cl of orange juice
- 1 teaspoon(s) of organic orange zest
Preparation
-
Prepare the cake. Mix the orange juice, sugars and Cointreau in a salad bowl using a whisk until completely dissolved (or in the robot bowl with the leaf).
-
Add the flours and baking powder all at once. Mix well to obtain a homogeneous dough, then let it rest for 20 minutes at room temperature.
-
Preheat the oven to 180°C on fan mode.
-
Add the almond powder, then the oil, to the dough in three batches, whisking between each addition to emulsify it well.
-
Pour the dough into a round mold 20 cm in diameter, non-stick or greased, and bake for 20 minutes. The cake should be nicely browned, soft inside and a little crispy on the edges.
-
Unmold it while still hot and place it on a rack to glaze it.
-
Prepare the icing. Whisk all the ingredients vigorously and pour the icing on top of the still warm cake. Let it soak and cool before eating.
