- 1/2 cup corn oil
- 1 cup honey
- 1 large egg
- 1/2 cup yogurt
- 1/2 cup orange juice
- the grated rind of one orange
- 1/2 teaspoon pure almond extract
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Begin by measuring the oil into a big bowl.
Use the same measuring cup to measure in the
honey. The oil in the measure will keep the
honey from sticking to it. Add the egg and
yogurt. Mix well to emulsify the batter.
Grate the zest of an orange into the batter.
Only use the orange part, not the white
part. The white part is called the pith, and
it is somewhat bitter. The orange part or
the peel, or the zest, is what gives the
cakes it's trademark flavor. After zesting
the orange, cut the orange in half and
squeeze it's juice into a measuring cup. Add
a little bit of water if necessary, to get
the juice up to the 1/2-cup mark. Stir the
orange juice, orange zest or rind, and
almond extract into the honey mixture. Beat
well. Measure in the whole wheat flour,
baking soda and salt. Beat the mixture
smooth. Turn it into a well oiled 9" square
or round pan. Bake at 350° for 25 to 30
minutes, or until the cake pulls from the
edges of the pan, and top springs back when
touched lightly. Frost if desired. Cut into
12 or 16 pieces and serve.
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