This Orange and Blueberry Cake is a vibrant and fruity treat that combines the fresh zest of oranges with the sweet tang of blueberries. It’s a moist and flavorful cake, perfect for those who appreciate a dessert that’s not overly sweet but is packed with natural fruit flavors. The use of almond flour and a special grain-free flour makes this cake a wonderful option for those observing dietary restrictions.
Why You’ll Love This:
The combination of orange juice and blueberries offers a delightful burst of flavor with each bite, while the light and fluffy texture from the beaten eggs and careful mixing ensures a satisfying mouthfeel. This cake is dairy-free and uses specific flour to make it suitable for Passover, making it both inclusive and delicious.
Perfect Occasion:
This cake is ideal for spring celebrations, Passover, or any occasion that calls for a light, refreshing dessert. It’s perfect for garden parties, family gatherings, or as a sweet finish to a brunch.
Decoration Tips:
Once the cake has cooled, dust it lightly with powdered sugar to add a touch of elegance. Arrange a few orange slices and fresh blueberries on top for a colorful and appetizing presentation. These natural garnishes enhance the flavors in the cake and make it even more appealing.
Ingredients:
- 5 eggs
- 1 and 1/4 cups of sugar
- 1/2 cup of canola oil
- 1 and 1/2 cups of orange juice
- 1 cup of almond flour
- 200 grams of Passover baking flour
- 300 grams of frozen blueberries
- Preheat the oven to 165 degrees Celsius (329 degrees Fahrenheit). Grease a 22 cm cake pan thoroughly.
- In a mixer fitted with a whisk attachment, whip the eggs and sugar on high speed until they form a light and fluffy foam.
- Reduce the mixer speed and slowly add the canola oil and orange juice, mixing until well combined.
- In a separate bowl, mix the almond flour and Passover baking flour. Gradually add this to the mixer, blending just until the ingredients are combined.
- Pour the batter into the prepared cake pan, then sprinkle the blueberries evenly over the top.
- Bake for 50-60 minutes at 165 degrees Celsius, or until a toothpick inserted into the center comes out clean.
- Let the cake cool, then dust with powdered sugar before serving.
Enjoy!
