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
Units
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- 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