This orange cake was that good, so I pulled it out of the vault for you today. This sweet treat is definitely delicious and yet still low in sugar with tons of citrus love. The recipe is easy to make and would be perfect for any Summer party.
Wine Pairing: This recipe could be paired with semi-sweet German riesling, or Gewürztraminer, New Zealand Sauvignon Blanc, and any Pinot Grigio.
Now, get ready for more changes to occur here at CafeTerraBlog. I know, I know, more changes, really? Trust me, you may fall in love with all the fun coming your way. To keep up with the changes, you can sign up for my newsletter.
Next week we will have another recipe pulled from the vault, while I get everything in order over here for you. Then in May you will see all new recipes and more! Did you notice one of the changes already? I have started adding wine pairings to the posts. For the last year and half I have done some work as a Brand Ambassador for a few wine companies. So, yup, more wine love coming your way.
20 minPrep Time
30 minCook Time
50 minTotal Time
Preheat oven to 350 degrees F. Grease 9x13 inch pan, or large tart pan with butter.
In Kitchenaid mixer or with hand mixer - Add coconut sugar, orange juice, agave nectar, zest of an orange, eggs, Greek yogurt, almond milk, and extra virgin olive oil, mix together well. Then add corn flour, whole wheat flour, and baking powder, and mix well.
Pour batter in buttered pan. Top with sliced oranges. Bake for 25-30 minutes, depending on oven. Check with toothpick to ensure cooked all the way through.