Does your cooking get influenced by the weather? I mean, just seasons aside, if you were to block everything away, do you cook different when the skies are blue and filled with white clouds, versus the cloudy days when the clouds are puffy with prominent silver linings?
Given, my love for cooking with the seasons, it would be hard to say whether the skies and the weather independently influence by table, but they certainly do. So, yesterday was a perfect early summer day, breezy full of airy white clouds and I actually had a day of. I had to do an airport run and deal with the plumber but I did get time to savor the fresh herbs in my backyard and of course make time to cobble up a fresh and fruity cake bursting with the flavors of summer. 
Yes, I cooked up an orange and mint cake. I have had luck with cooking these Mediterranean style cakes. There is a lemon basil one, that is waiting its turn to be shared and I promise to do this before the season is over.
PrintOrange and Mint Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Orange and Mint Cake is a fragrant, dense yet light dessert that captures the essence of early summer with its bright orange flavor and lingering minty finish.
Ingredients
- 1/4 cup butter, softened
- 1/2 cup olive oil
- 1 cup raw cane sugar
- 3 eggs
- 1 cup all-purpose white flour
- 1 teaspoon baking powder
- 1/2 cup almond meal
- 1 tablespoon fresh orange zest
- 2 tablespoons fresh mint, finely chopped
- 1/4 cup fresh orange juice
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, combine the softened butter and olive oil. Beat until well mixed and smooth.
- Add the raw cane sugar to the butter and oil mixture, and mix well until the mixture is nice and smooth.
- Beat the eggs in a separate bowl, then add them to the mixture, stirring until fully incorporated.
- In another bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this to the wet mixture, stirring gently to combine.
- Fold in the almond meal, fresh orange zest, fresh mint, and orange juice. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
For a stronger mint flavor, increase the amount of fresh mint. This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. Store the cake in an airtight container for up to 3 days. You can substitute almond meal with finely ground almonds if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20
- Sodium: 150
- Fat: 18
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 55
Love this combination, a classic!
I’m making this now and haven’t tried it yet… perhaps I am just over looking it but the description does not say when to add the almond meal. I added it with the flour. None the less, this batter was super thin, so it took a long time to bake. Smells great though.
Are you kidding you didn’t follow the recipe or even try the cake and you gave it 3 stars. What is wrong with you