This cake is a simple recipe using the wet into dry method I am so fond of.
Regular oranges work just as well, but when in season blood oranges are just divine.
You could of course make a classic lemon version.
I topped mine with some roasted Rhubarb and you can find the recipe here.
If you don‘t top with rhubarb, then a light glaze of ½ cup icing sugar sieved with enough blood or regular orange juice to blend to a smooth easy to pour consistency, finishes the cake of beautifully. Top with a little extra zest for added zing.
1hour 10 minutes
110 g melted coconut oil
50 ml blood orange juice
Juice of half a lemon
2 tsp of vanilla extract
250 ml of vegan plain or Greek yoghurt
260g plain flour
2tbs corn flour
1tsp of baking powder
½ tsp bicarbonate of soda
110g soft Brown sugar / coconut sugar
4-5 cardamom pods seeds only and ground
1 tbs Demerara Sugar
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