Greek Orange Lemon Cake
Ingredients
1 ⅓cups/175 grams all-purpose flour and semolina flour (half and half)
1 Tbsp baking powder
1/4 Tsp baking soda
1 Tsp ground cardamom
1 Tsp kosher salt
8 ounces (1/2 pack of baby carrots)
1 cup avocado oil
1/2 cup granulated sugar
1/2 cup coconut sugar
2 large eggs, at room temperature
1 orange, juiced (¼ cup juice)
2 tsp of sour cream (optional, for a moist cake)
1 lemon and 1 orange, sliced thinly for topping
Powdered sugar, to serve
HELPFUL TIPS
*I tested this recipe a few times with different types of flour and the one in the picture is with corn flour, I recommend using all purpose flour & semolina flour - it will have a much heavier thicker, dense moist texture and not like traditional fluffy cake.
Instructions
Heat the oven to 375 degrees.
Line a 9 inch cake pan with parchment paper or nonstick foil.
Thinly slice orange and lemons and place inside the pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. Create a well in the center and set aside.
Add the carrots, olive oil, sugar, eggs, orange zest, and orange juice to a blender. Blend until completely smooth. Pour the carrot mixture into the well of the dry ingredients and, starting from the center, gently whisk until just combined and no dry streaks remain.
Transfer the batter to the prepared pan. Reduce the oven temperature to 350°F and place the pan on the center rack. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Flip the cake out so that the citrus slices show on at the top. Let the cake cool in the pan on a wire rack for about 1 hour, then remove.
Adopted by NYT Cooking
