Kek Oren Badam (1 Mangkuk, Tiada Telur, Tiada Tenusu)

ini Kek Oren Badam is a delicious, super moist, 1-bowl cake with classic orange and almond flavors but no eggs, no dairy, and ready in just 10 minutes of prep.

Isi kandungan

+ Lihat Lagi- Lihat Kurang

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Kek Oren Badam

ini Kek Oren Badam is a delicious, super moist, 1-bowl cake with classic orange and almond flavors but no eggs, no dairy, and ready in just 10 minutes of prep.

5 daripada 10 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Masa Masak: 35 minit minit

Jumlah masa: 45 minit minit

Kursus: Pencuci mulut

Masakan: Amerika, Perancis

Hidangan: 12 keping

Kalori: 236 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 1 ½ cawan Tepung Badam - (nota 1)
• ▢ 1 ½ cawan Tepung serbaguna - (nota 2)
• ▢ 2 sudu teh Serbuk penaik
• ▢ ½ sudu teh Serbuk penaik
• ▢ 1 sudu teh Kayu manis
• ▢ 1 cawan Gula Tebu Tidak Dimurnikan - (nota 3)
• ▢ ⅔ cawan Jus Oren - from 3 freshly squeezed oranges (note 4)
• ▢ ¼ cawan Susu badam - (nota 6)
• ▢ ⅓ cawan Minyak Zaitun Perisa Ringan - (nota 5)
• ▢ 1 sudu teh Ekstrak vanila
• ▢ ½ sudu teh Ekstrak Badam - (nota 7)

Topping

• ▢ ⅓ cawan Badam Hiris

arahan

• Preheat the oven to 350°F (180°C). Line a 9-inch pan with parchment paper. Slightly oil with cooking oil spray. Set aside.
• In a large bowl, add all the dry ingredients: flour, almond flour, baking powder, baking soda, cinnamon, sugar, and whisk very well to combine.
• Make a well in the center of the dry ingredients and add almond milk, freshly squeezed orange juice, olive oil, orange zest if used, vanilla extract, and almond extract.
• Use a rubber spatula to stir and form a smooth cake batter.
• Pour the cake batter into prepared pan, and sprinkle, slightly press, sliced almonds over the top.
• Bake the cake on the center rack of your oven for 35-40 minutes at 350°F (180°C) until golden brown on the top and a toothpick inserted in the center of the cake come out dry or with a little crumb on it.
• Cool the cake down for 5-10 minutes in the pan. The cake will deflate a little in the center, that's normal.
• Transfer to a wire rack and wait 1-2 hours before slicing.

Nota

Nota 1: You can also use almond meal, but this option makes the cake a bit grainy and darker in color.

Nota 2:  You can’t swap all-purpose flour for more almond flour. For a gluten-free version, use my panduan penukaran bebas gluten to convert the all-purpose flour into a gluten-free version.

Nota 3: Or any granulated sweetener you love, like coconut sugar, caster sugar, or allulose.

Nota 4: Or bottled orange juice if you don’t have fresh oranges.

Nota 5: Or melted plant-based butter, or any other low-flavor oil you love.

Nota 6: Any milk work, like oat milk, soy milk, or cashew milk.

Nota 7: You can skip this ingredient, but it adds the best almond flavor to the cake.

Pada Suhu Ambien: Store the cake in an airtight cake box in the fridge for up to 5 days. Or freeze slices in airtight Ziploc bags for up to 1 month. Thaw at room temperature the day before.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Alatan

Kuali Springform

Mangkuk adunan

Mengukur Cawan dan Sudu

Spatula silikon

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Pemakanan

Berkhidmat: 1keping | Kalori: 236kcal | Karbohidrat: 25.7g | Protein: 4.7g | Lemak: 14.4g | Lemak tepu: 1.4g | Lemak tak jenuh ganda: 1g | Lemak tak jenuh tunggal: 5.2g | Lemak trans: 0.001g | Natrium: 97.1mg | Potasium: 62.7mg | Serat: 2.2g | gula: 14.3g | Vitamin A: 28.1IU | Vitamin C: 6.9mg | Kalsium: 71.9mg | Iron: 1.2mg | magnesium: 11mg | Fosforus: 35.2mg | zink: 0.2mg

Bahan dan Pengganti

Anda hanya memerlukan beberapa bahan mudah untuk membuat resipi ini. Berikut ialah cara memilih dan menukarnya.

• Tepung Badam – This ingredient is key to giving your cake a moist texture and a lovely nutty flavor. If you use almond meal, your cake might be a bit grainier and darker, but it will still taste good.
• Tepung serbaguna – This forms the main structure of the cake, helping it firm up and giving it a classic cake consistency. Don’t try to use only almond flour, as the cake won’t set properly. For a gluten-free version, use my panduan penukaran bebas gluten.
• Serbuk penaik – This helps the cake rise and achieve a light, airy texture.
• Serbuk penaik – This works alongside baking powder to create a tender crumb and ensure the cake rises well.
• Kayu manis – This spice adds a warm, comforting note that beautifully complements the orange and almond flavors.
• Gula Tebu Tidak Dimurnikan – This sweetens the cake and helps with browning. You can use any granulated sweetener you like, such as coconut sugar (which will make the cake darker but still taste amazing), caster sugar, or allulose. Just be sure to use a granulated sweetener, not a liquid one.
• Jus Oren – This brings a nice citrus flavor and moisture for the cake. Freshly squeezed orange juice is best, but bottled orange juice works too. You can also use mandarin juice, but avoid lemon or lime juice as they are too acidic for this recipe.
• Minyak Zaitun Ringan – This adds moisture and richness to the cake, contributing to its tender crumb. Melted plant-based butter or any other low-flavor oil you enjoy are also good alternatives.
• Susu badam – This contributes to the liquid content of the cake, ensuring it stays moist. Any plant-based milk, such as oat milk, soy milk, or cashew milk, will work fine.
• Ekstrak vanila – This enhances the overall flavor of the cake, adding a sweet and aromatic depth.
• Ekstrak Badam – This ingredient really boosts the almond flavor in the cake. You can skip it if you prefer, but it adds a wonderful dimension.

How to Make Almond Orange Cake

Resipi ini sangat mudah untuk disediakan. Begini caranya dalam beberapa gambar.

Dry ingredients in a bowl.

Adding wet ingredients.

Mixed almond orange cake batter.

Cake batter in a springform pan.

Almond slices added to the cake.

Almond Orange Cake cooling down.

Petua Membakar Carine

Let me share a few more tips for a perfect almond cake.

• Zest for More Flavor – For an extra burst of orange flavor, add some orange zest into the batter. This truly brightens up the taste of the cake.
• Whisk Dry Well – Make sure to whisk all the dry ingredients together thoroughly before adding the wet ingredients. This ensures that the leavening agents and spices are evenly distributed, leading to a consistent rise and flavor.
• One-Bowl Wonder – This recipe is designed as a one-bowl cake, so embrace the simplicity! Add your dry ingredients first, create a well, and then pour in your wet ingredients directly.
• Jangan Terlalu Campur – Once you add the wet ingredients to the dry, stir gently with a rubber spatula until just combined and smooth. Overmixing can develop the gluten in the flour, resulting in a tougher cake.
• Bakar Sehingga Keemasan – Keep an eye on your cake during baking. It’s ready when the top is golden brown and a toothpick inserted into the center comes out dry or with just a few crumbs, indicating it’s baked through but still wonderfully moist.
• Kesabaran adalah Kunci – While it’s tempting to slice into this cake right away, let it cool in the pan for 5-10 minutes, then transfer it to a wire rack and wait 1-2 hours before slicing. This allows the cake to fully set and prevents it from falling apart.
• Pan Prep – Lining your pan with parchment paper and lightly oiling it ensures that your cake won’t stick, making for easy removal and cleanup.
• Pilihan Sitrus – While orange juice is the best, you can use mandarin juice for a slightly different note. However, steer clear of lemon or lime juice, as their acidity will alter the recipe too much.
• Granulated Sweeteners Only – Stick to granulated sweeteners like unrefined cane sugar or coconut sugar for this recipe. Liquid sweeteners will change the moisture balance and affect the cake’s texture.

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