Orange & Almond Cakes


it was mum's birthday on friday!!! yayy!!! we now have flowers scattered around our house, lots of leftover cake, a poem, the biggest tub of body shop cream i've ever seen in my life and a million cards. omg the cards. leftover from dad's birthday, mum's birthday and my upcoming (!!!) one. so many cards. 

i had one of those stressful moments in a florist the other day it went something like this:

me: hi um, it's mum's birthday. i need flowers. pronto!!!!!!!! can you help?

the florist: yeah! how about a double bunch of tulips!!??

mucho fabulosa!! (legit tho, that's what i said)

okaaaayyy......well what colour does she like


*gestures to closed buds of flowers* these are pink, yellow, purple, red, orangey..... which ones do you want?? 


okay this is where the stressful bit comes in. because she gestured to closed tulips. how am i supposed to make a colour decision based on unopened flowers?!?!?!?!?!?!?!?!?!?!?!!? for all i know they could come out tomorrow looking like princess beatrice's hat at will & kate's wedding because i had to make a decision without knowing what i was chosing. i don't do art. for a reason!!!! i am possibly the most unqualified person to choose colours. in fact i literally had an argument with my friend the other day because i though something that was full on brown looked a weird shade of purple. 

we all know closed flowers last longer, but the downside to not buying slightly opened ones is that you literally have no idea what you're buying Β―\_(ツ)_/Β―. it's a free for all in the florists. in fact give up on calling floristry, it's pretty much crystal ball let's-predict-the-future mind games in there. i still have to say though, if i could open a business, i'd open a florist's. does that make me crazy?????    

notes: this cake is adapted from one by ohladycakes and is best eaten within two days of baking. given that it makes mini-cakes, this is generally not a major issue. but just bear that in mind (i.e. give it away to people) so that you don't end up with stale cakes! it will either make 3 6-inch layers, or you could do what i did and split the final layer into cupcake snack cakes! as always, use your preferred gf flour (or standard flour) blend, adding 1 tsp baking pwd and 1 tsp bi-card soda if not already self-raising. 

Orange &  almond cakes 

{makes 2 6-inch mini cakes + 4 cupcake sized snack cakes}


for the cake

1 orange

1 c castor sugar

1 tbsp vanilla extract

1/3 c melted coconut oil

1 1/3 c unsweetened almond milk

2 c gf self-rasing flour (see above note)

1 c almond meal


for the syrup + candied rind

8 tbsp castor sugar

1 juiced orange cut into small pieces

2/3 c water


for the frosting

150g vegan butter

300g icing sugar

1/2 tbsp unsweetened almond milk

1 tsp vanilla extract


preheat your oven to 180 degrees C.

in a medium sized bowl, sift the almond meal and the flour. in a large bowl, whisk the juice of the 1 orange, sugar, vanilla and oil. slowly alternate between adding the flours and the almond milk.(adjust consistency by adding ore almond meal or more milk- this would only be necessary if you had either a large meal or a small fine meal of almond meal, middle ground should be fine as is). carefully zest the remains of the orange

divide into two cake tins and four cupcake holders until each vessel is about 2/3 full. bake the cakes for 45-1 hour (start testing at 45) and the cupcakes for 20-30 (likewise, start testing at 20).

leave cakes to cool for 20 minutes (at least) before frosting. 


to make the syrup

cut the now juice orange into tiny pieces and chuck it, along with the water and sugar, into a medium saucepan over low heat. bring it gently to a steady simmer and leave it steady simmering until a thick syrup forms. stir it occasionally to prevent sticking. separate the solids from the syrup and set aside for garnish and decoration. 


to make the frosting 

cream the butter and icing sugar together and add the vanilla and milk. mix for 10 mins and frost the cakes. decorate with syrup and candied rind and serve!!!

- jess