1 cup orange juice
grated zest of 2 oranges
1/4 cup honey
2 pinches saffron
1 cup sugar
1 cup almond meal
1 cup semolina
1/2 cup all purpose flour
1 cup olive oil
1 tblspn baking powder
you will need:
time: 30 minutes active
40-50 mins baking
Little Ray, the
sunshine cake: peach, orange, almond and saffron
This is truly a little Ray of sunshine. Bursts of peach, the warmth of honey, the blush of saffron and the scent of orange. Ground almonds and olive oil give this cake a sophisticated body.
And did I mention that it was dairy free?
Heat the orange juice in the microwave for 30 seconds. Crumble in the saffron, add the honey and let sit whilst you get on with things.
Pre heat the oven to 375f.
Grease and line a bundt or ring pan.
Slice the peaches in half, remove the stone adn slice each half into 6 slices, line the base of the pan with the peaches.
Place all the 'dry' ingredients (almond meal, semolina, flour, baking powder and sugar) in a bowl and stir to mix.
Add the oil to the orange juice. Add the eggs and blend to combine.
Combine the wet and dry ingredients and blend again.
Pour into the cake pan and bake until cake is browned and feels firm to the touch.
Invert the cake onto a rack, remove the pan and baking parchment then invert the cake again onto a serving plate (so that it is right-side-up)
Serve with yoghurt and honey or whipped cream. Serve warm if desired.