Recipe Courtesy of Upper Crust Café
We received an email from a reader who wrote:
“LOVE your magazine! Great to see some Edmonton content. I particularly enjoy “Off the Menu”. It would be wonderful to see the recipe for Orange Lavender Cake from Upper Crust Cafe here in Edmonton. The flavour and texture are delightful. Not too sweet and I believe it’s gluten free to boot.” – Charlotte P
We couldn’t wait to try this cake, and we agree with Charlotte – it’s completely delicious.
2 oranges, zested and juice reserved
1 lemon, zested and juice reserved
2 1/3 cup ground almonds (almond flour)
1 1/3 cup sugar
1 Tbs baking powder
2 tsp dried lavender
1 2/3 cups (400 mL) canola oil
Candied orange peel, for garnish
Reserved orange and lemon juice
1 tsp cinnamon
3-4 whole cloves
¼ cup sugar
- Preheat oven to 300º F. Grease a 25 cm (10”) round spring-form cake pan with cooking spray, and line bottom with parchment paper.
- In a medium bowl mix zest and all dry ingredients.
- Make a well in the centre and add eggs and oil. Mix wet ingredients with a whisk, gradually bringing in the dry ingredients. Mix half, then finish off with a rubber spatula.
- Pour batter into prepared pan and bake for approximately 20 minutes, until cake starts to brown.
- Cover with a baking tray and continue to bake until set, 20-25 minutes. Remove from oven and set aside. Cake will be set in the centre but sill moist. Poke hot cake with a wooden skewer.
- In a small pan, bring glaze to a boil then strain into a measuring cup. Brush glaze on cake, making sure to cover whole cake.
- Allow to cool a minimum of 2 hours before serving. Garnish with candied orange peel.
Orange lavender cake is best made ahead and chilled. It can keep in the fridge, covered, for up to 4 days, and freezes well.