Orange Spice Tea Cake
This is a delightful cake for afternoon tea! It's moist, sweet, and very refreshing. The bit of spice is nice, plus it is made with quinoa flour which is very nutritious.
Ingredients
- 2½ cups quinoa flour (352g)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 eggs
- ¼ cup oil (44ml)
- ¼ cup coconut sugar (47g)
- ½ cup maple syrup (155ml)
- ½ cup almond milk or other dairy-free milk (110ml)
- ⅓ cup freshly squeezed orange juice (about 1 medium Navel orange) (76ml)
- 1 teaspoon orange zest + more for garnish
- powdered sugar for garnish, optional
Instructions
- First preheat the oven to 350°F and lightly oil a 9.5'' bundt pan.
- Then take a medium sized bowl and add the quinoa flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Whisk the ingredients together to incorporate the spices.
- Use a zester to grate off a teaspoon plus off the orange rind and set it aside in a little bowl. Then cut the orange in half and squeeze out all of the juice with a juicer until you have ⅓ cup of juice. Set it aside.
- Then in the bowl of a stand mixer or a large bowl with a hand mixer, add the eggs, oil, coconut sugar, and maple syrup. Mix on low speed. Then add the orange juice, 1 teaspoon of orange zest, and almond milk and mix again.
- Next, pour the flour mixture into the batter and mix on low speed until the batter is nice and smooth.
- Pour the cake batter in the bundt pan and bake it in the oven for 32-33 minutes. Allow the cake to cool completely.
- Once the cake is cool, gently run a butter knife around the edges of the cake to loosen it from the mold. Place your serving dish upside down over the bundt pan and flip them over together until the cake is completely on the serving dish. Garnish the cake with powdered sugar and orange zest, if desired.