Orange Passover Cake
Search
Shopping cart
Cart
Recipe cover image

Orange Passover Cake

Recipe info icon

Level

moderate

Recipe info icon

Cooking

45 min

Recipe info icon

Preparation

10 min

Ingredients

Servings

8
Potato Starch
2 cups
Almond Flour
1 cup
100% Pure Cane Sugar
34 cup
Full Cream UHT Milk
12 cup
Orange Juice
12 cup
Canola Oil
13 cup
Eggs
large sized
4
Orange Zest
grated
1 tbsp
Baking Powder
2 tsp
Kosher Salt
12 tsp

How to cook

Prepare the oven

  • Preheat the oven to 175°C.
  • Spray or brush the inside of a roughly 20cm round baking pan with the canola oil (other neutral oils are fine as well).

Start baking

  • Combine the pure cane sugar and eggs in a medium-sized mixing bowl.
  • Beat it on medium to high speed until the mixture is combined well and foamy.
  • Turn the speed down to medium-low then gradually add in the milk, orange juice and canola oil until they are all incorporated.
  • Whisk the almond flour, potato starch, baking powder, kosher salt and orange zest into the wet ingredients and mix well.
  • Transfer the batter to the prepared cake pan.
  • Bake for about 45 minutes or until a toothpick inserted into its centre comes out cleanly.
Shop ingredients