Why do a variation of my tried and true, very popular Big Orange Bundt Cake? Well, I fell in love with the Nordic Ware Heritage Bundt Pan that I bought at Fantes, and had to honor it, so I did an Orange Almond Bundt Cake using almond meal and blood orange extra virgin olive oil. It is divine, just like the bundt pan.
The original Big Orange Bundt Cake recipe can be found here: https://francostigan.com/vegan-big-orange-bundt-cake/
The Orange Almond Bundt Cake Variation:
- I reduced the whole wheat pastry flour to 1 cup from 1 1/2 cups.
- I replaced the 1/2 cup whole wheat pastry flour with 1/2 cup almond flour.
- I replaced the neutral vegetable oil with Blood Orange Extra Virgin Olive Oil from Cardenas Taproom.
- I changed the granulated sweetener too, just a little.
Now just look at this cake! I found it so stunning on its own that I did not glaze it. Don’t forget though, with bundts, you want the cake to come out of the pan. Use a pastry brush to oil all crevices and then lightly coat with ap flour. You can use one of the aerosol sprays for cake release.
The question became, “How do you cut such a cake?” The answer is just like any cake.
My June newsletter will discuss the differences between almond flours and meals and ground almonds.
Orange Almond Bundt Cake
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1/2 cup almond flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon aluminum-free baking powder
- 1 1/4 cups organic cane sugar
- 2/3 cup Blood Orange Extra Virgin Olive Oil or any oil
- 1 cup fresh orange juice
- 1 cup any non-dairy milk
- 2 tablespoons apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon orange extract
- 3 tablespoons finely grated orange zest
Position a rack in the middle of the oven and preheat to 350 degrees. Oil a 10- to 12-cup Bundt pan thoroughly.
Place a wire mesh strainer over a medium bowl. Add the white flour, pastry flour, almond flour, baking soda, salt, baking powder, and sugar, to the strainer. Use a whisk to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients.
Combine the Blood Orange Extra Virgin Olive Oil, orange juice, non-dairy milk, vinegar, vanilla and orange extracts, and zest in a separate bowl, and whisk until well combined. Pour into the dry mixture and stir with a whisk until the batter is smooth.
Pour the batter evenly into the prepared Bundt pan. The pan will be two-thirds full. (If you have more batter than that, perhaps a cup or so, bake it in one or two 1-cup baking ramekins or custard cups.) Smooth the top of the batter with a small spatula. Rotate the Bundt pan to level the batter, and tap it lightly on the counter to eliminate air bubbles.
Bake for 45 to 55 minutes, until the cake is golden and springs back near firm at the center when touched lightly. A tester inserted in a few spots near the center of the cake should come out clean or with only a few moist crumbs.
Remove the cake from the oven and cool in the pan on a rack for 10 minutes. Place another wire rack on top of the cake and turn the pan upside down. Shake the pan gently to release the cake. Cool the cake completely before serving.
TIP: If the cake seems stuck in the pan when it is inverted on the rack, wet a kitchen towel with very hot water. Press it onto the cake pan. Wait a few minutes and the cake should release. Failing that, put the cake back into the oven for a few minutes, and try again.
Recipe adapted from More Great Good Dairy Free Desserts Naturally, © 2006 by Fran Costigan.