Spanish Orange Almond with Honey Glaze (Dairy Free)

The Cake 🎥

4 large eggs (about 252g, weighed with shell)
1 cup plus 1 tablespoon mild extra-virgin olive oil (212g)
¾ cup orange juice (180g)
Zest from 1 orange

Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper.
Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
Add the orange juice and zest and the almond cake mix. Beat on low speed for one minute until well combined.
Pour batter into prepared pan and bake for 50-55 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding.

2 tablespoons mild honey
1 tablespoon orange juice
½ teaspoon orange blossom water

Microwave honey and orange, juice on high for 60 seconds or until it develops a syrup-like consistency.
Add the orange blossom water and stir until thoroughly blended.
Brush all over warm cake.

PRINT

Preheat your oven to 325ºF.
Grease the recommended pan and line it with parchment paper.
If using a Bundt pan, apply a baking spray made with flour.
For best results, weigh all ingredients and bring them to room temperature.
Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let your cake cool for 5-10 minutes before taking it out of the pan.
Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Pre-heat your oven to 325ºF.
Grease the recommended cake pan and line the bottom with parchment paper.
If using a Bundt pan, apply a baking spray made with flour.
In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
Gently mix stir ins into batter until well combined.
Scrape batter into prepared pan(s) and sprinkle with toppings.
Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
Cool cake completely before frosting.

Pre-heat your oven to 325ºF.
Grease the recommended cake pan and line the bottom with parchment paper.
Stir all wet ingredients together.
Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
Bake immediately following the guidelines in the recipe.
Cool in baking pan for about 10 minutes before unmolding.
Cool cake completely before frosting.