Almond and Orange Pan Corn Flour Cake

Name: Almond and Orange Pan Corn Flour Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving
Ingredients: ⅔ cup (150ml) vegetable oil; ½ cup (100g) sugar; 3 organic free-range eggs; ½ cup (100g) Harina PAN corn flour; 2 cups (200g) ground almonds; 1 ½ teaspoons baking powder; Juice of 2 oranges; Zest of 1 orange; 1 teaspoon almond extract; 15 oz (400ml) can of coconut milk; 1 teaspoon ground cardamom

User Reviews

4.8

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
8
Calories
525 kcal
Course
Dessert
Cuisine
South American

Almond and Orange Pan Corn Flour Cake

Yuliana Reed

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This Pan corn flour cake is flavored with almond and orange. It's gluten-free and dairy free, plus it's topped with a fragrant cardamom-infused coconut cream frosting.

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Ingredients

Servings

For the cake

⅔ cup (150ml) vegetable oil
½ cup (100g) sugar
3 organic free-range eggs
½ cup (100g) Harina PAN corn flour
2 cups (200g) ground almonds
1 ½ teaspoons baking powder check that it’s gluten-free, if necessary
Juice of 2 oranges
Zest of 1 orange
1 teaspoon almond extract

For the cardamom coconut cream icing

15 oz (400ml) can of coconut milk chilled overnight in the fridge
1 teaspoon ground cardamom

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Instructions

Heat oven to 350F / 180C. Grease a 9” loose-bottomed or springform pan.
In a stand mixer, or large bowl, beat the oil and sugar together for a few minutes. Beat in the eggs, one at a time. Add the remaining cake ingredients and combine well.
Pour the mixture into the prepared pan and spread out evenly.
Cook for 40-45 minutes until the surface is lightly brown and the cake comes away slightly from the sides of the tin.
Allow the cake to cool for 15 minutes in the pan before carefully turning onto a wire rack to cool completely before topping as desired with the icing.

For the cardamom coconut cream icing:

The chilled tin of coconut milk will have separated the cream from the liquid. Carefully open the chilled tin of coconut milk so as not to mix and spoon only the thick cream into a large bowl. Add the icing sugar and ground cardamom and whip until thick and fluffy. Store in the fridge and use to top the cooled cake just before eating.

Nutrition Information

Show Details

Calories 525kcal (26%) Carbohydrates 28g (9%) Protein 9g (18%) Fat 45g (69%) Saturated Fat 26g (130%) Cholesterol 61mg (20%) Sodium 32mg (1%) Potassium 215mg (6%) Fiber 3g (12%) Sugar 14g (28%) Vitamin A 89IU (2%) Vitamin C 1mg (1%) Calcium 110mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 525 kcal

% Daily Value*

Calories	525kcal	26%
Carbohydrates	28g	9%
Protein	9g	18%
Fat	45g	69%
Saturated Fat	26g	130%
Cholesterol	61mg	20%
Sodium	32mg	1%
Potassium	215mg	5%
Fiber	3g	12%
Sugar	14g	28%
Vitamin A	89IU	2%
Vitamin C	1mg	1%
Calcium	110mg	11%
Iron	3mg	17%