Winter is the season of baking — the smell of chocolate, spices, nuts, and citrus fills kitchens and gives the home a cozy holiday feel.
This moist cake satisfies any sweet craving and the cardamom and orange give it such a delicate flavor. Perfect for any holiday table or weekend treat.
1/2 cup One Degree Organics Sprouted Spelt Flour
1/2 cup walnuts, coarsely chopped
1/3 cup raw cane sugar
1 Tbsp grated orange zest
1/2 tsp cardamom
4 Tbsp margarine
2 cups One Degree Organics Sprouted Spelt Flour
2 tsp baking powder
1/4 tsp salt
1 1/4 tsp cardamom
2/3 cup raw cane sugar
2 Tbsp grated orange zest
8 Tbsp margarine, melted
1 cup vegan milk (almond, coconut, soy)
1 1/2 tsp vanilla extract
Preheat oven to 350 degrees F.
Lightly grease a 9-inch round baking pan or pie pan.
To make the crumbs: Put all the ingredients in a bowl and toss together to blend well. Add the margarine and, using your fingers, mix together until incorporated and crumbs are formed. Set the crumb mixture aside.
To make the cake: Whisk together the flour, baking powder, salt, cardamom, sugar and orange zest.
Put the remaining ingredients in another bowl and whisk them to blend.
Pour the wet ingredients over the dry and gently stir — don’t over-mix.
Pour the batter into the prepared pan and top with a thick, even layer of the crumbs.
Bake for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Let cool before slicing. Serve warm or at room temperature.