Armenian Orange Cake
A dense spiced eggless 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.