Not too sweet, this is a grown-up dessert that’s perfect with a cup of afternoon tea. Kamut flour, cornmeal, and ground almonds give this cake a rustic texture.
2/3 cup slivered almonds, toasted
7.25 ounces Kamut flour (about 1 1/2 cups)
1/2 cup whole-grain cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup plus 2 tablespoons packed brown sugar
1 1/2 tablespoons grated orange rind
3/4 cup fresh orange juice
1/2 cup extra-virgin olive oil
1/4 cup nonfat buttermilk
1 teaspoon vanilla extract
2 large eggs
Baking spray with flour
1 whole navel orange
1 1/4 cups water
1/2 cup granulated sugar
Est. added sugars 24g
How to Make It
Preheat oven to 375°F.
To prepare cake, place almonds in a mini food processor; pulse until finely ground (do not go so far as to make nut butter). Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, almonds, cornmeal, baking powder, salt, and baking soda, stirring with a whisk.
Place brown sugar and next 6 ingredients (through eggs) in a large bowl; beat with a mixer at low and then medium speed until well blended (about 1 minute). Add flour mixture; beat at low speed 1 minute or until well combined. Pour batter into a 9-inch springform pan coated with baking spray. Bake at 375°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a thin knife around edge of pan; remove sides and bottom of pan. Cool cake on rack.
Meanwhile, to prepare orange slices, cut orange in half lengthwise; cut into 1/4-inch-thick slices. (You will only need 12 for the final cake, but it’s good to have extras.) Bring 1 1/4 cups water and granulated sugar to a boil in a medium skillet. Add orange slices. Reduce heat to medium, and cook 20 minutes or until slices are translucent and liquid is syrupy and reduced to about 2 or 3 tablespoons. Turn slices occasionally as they cook. Carefully remove slices from syrup; cool on a wire rack coated with cooking spray. Reserve syrup.
Brush warm cake with syrup. Arrange 12 orange slices on top of cake.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice