6” Orange Almond Cake

This recipe is for our Mini Almond Cake Kit, or you can use half of a regular size Midtown Mix Almond Cake Base jar. Be sure to check out the other recipes that use this base as well.

Dense and full of flavor, this moist cake is a great afternoon pick me up common in Australian coffee shops. Using a whole orange, rind and all fills it with rich flavor against the nutty almond base.

This cake is moist and rich with a full orange flavor from the rind and fruit of the orange.

In addition to its great taste, this mini cake boasts a big dose of fiber from a whole orange (about 8 grams with the peel!) plus almond flour (6 grams in the mini mix) and a healthy amount of protein from eggs and almonds.

Tools and Ingredients:

Included:

• 6” round baking pan

• 6” parchment paper round

• Midtown Mix Mini Almond Cake Mix (8oz) - alternatively, you can use half of a full size Almond Cake Mix

Supplies & Equipment:

• Small sauce pot

• Blender or food processor

Ingredients:

• 3 eggs

• 1 medium orange (about half a pound)

Preparation:

You will boil the orange for about 45 minutes. Once the orange is cooked, preheat oven to 325°F to warm up while the cake is prepped.

Add parchment paper to baking pan and grease sides of pan with oil.

Step 1:

Boil the orange in water for about 45 minutes - the orange will float, so spin it a bit every 10 minutes to make sure each part is submerged at some point. Remove the orange from the water and let cool.

For mini cake, only one orange is needed, move orange around every 10 minutes to make sure all areas are cooked through.

Step 2:

Once the orange is cool enough to handle, trim off stem and cut into quarters. Add to food processor or blender and blend until the consistency of a marmalade. Don’t blend to the point of puree.

Remove stem and quarter the cooked orange. Pulse in food processor just until the consistency of marmalade.

If unsure of the weight of orange (target is around ½ pound), transfer blended orange to liquid measuring cup. Target between ¾ and 1 cup, discarding excess if needed. Transfer back to food processor and mix in remaining ingredients.

Step 3:

Add in the 3 eggs and the mini Midtown Mix Almond Cake Mix and run food processor/blender just until the ingredients are combined, but not long enough to make completely smooth.

Step 4:

Pour batter into 6” greased cake pan and bake at 325°F for 35 minutes, until center is set and sides are starting to pull away from pan.

Step 5:

Let cool for 10-15 minutes before running a knife along the outside edge and turning over to release cake. Transfer to a wire rack to cool.

Tips and Ideas:

Cake will keep for up to a week in the fridge, but wrap or cover it to keep fresh

Cracks or crumbs? No problem, dust with powdered sugar to give a nice finished look

Garnishes ideas:

• Serve with a dollop of Vanilla Greek Yogurt, clotted cream, mascarpone or very lightly sweetened whipped cream