I’m not sure if this is really Armenian, but it is adapted from an old recipe from my mother’s Best of Bridge recipe book. I’ve not been to Armenia (although it is on the list), but I have traveled numerous times to southern Russia where food is heavily influenced by the cuisine of Armenia and Georgia. Anyways, traditional or not, this was a family favourite. I’ve replaced the eggs with my new favourite ingredient, whipped aquafaba (chickpea water) . As this was my first try to modify the ingredients, I kept the dairy. Next time I’ll try to replace the dairy with plant versions.
The bottom layer remains crisp and a bit crunchy, with a top layer of cakey fudgey goodness.
Armenian Orange Cake
Ingredients
Dry
- 1.5 cups brown sugar
- 2 cups flour
- 1/2 cup butter
- 1/2 tsp allspice
- 2 Tbsp grated fresh orange peel
- salt
Aquafaba meringue
- 3 Tbsp aquafaba (tinned chickpea water)
- 1/8 tsp cream of tartar
Liquid
- 1 tsp baking soda
- 1 cup sour cream
- 1/2 cup sliced almonds
Orange cream
- 1/2 pint (1 cup) whipping cream (or coconut cream)
- 1 Tbsp grated fresh orange peel
- 2 Tbsp Cointreau (or Grand Marnier)
- 2 Tbsp icing sugar
Instructions
- Mix together flour, brown sugar, allspice, orange peel, salt. Cut in butter until small crumbles and completely blended.
- Press in half of the mixture into a greased 8 or 9" spring form pan.
- Add soda to sour cream. Mix in vanilla and then pour into the remaining crumble mixture. Stir until just mixed.
- In a stand mixer with whisk attachment, beat the aquafaba with the cream of tarter for ~ 3 minutes until firm peaks form.
- Fold aquafaba meringue into the crumble mixture and pour into the pan on top of the pressed crumble layer.
- Sprinkle with sliced almonds and bake 40-45 minutes at 350F.
- Serve with the whipped orange topping.
- For the whipped topping, whip cream until stiff, then stir in sugar, peel and liquor. Chill for ~ 1/2 hour to let the flavours develop.
Leave a Reply