Summer is for baking cakes

Sorry for the silence and lack of blogging as of late! Hey, it is summertime! We have been spending more time out of doors, than in.....busy baking cakes, celebrating birthdays, anniversaries, swimming, and having lots of fun.

Here is the recipe for this delicious cake that I adapted from Tessa Kiros: Apples for Jam. You will love it, just like we do. It tastes delicious with whipping cream......we even added some fresh fruit on top. The cake has the consistency of sponge cake.


Orange juice and olive oil cake with pine nuts

4 eggs, separated
1 teaspoon vanilla extract
1 cup sugar
1/3 cup millet flour
3/4 cup olive oil
1 cup tapioca flour
1 cup sorghum flour
1 teaspoon baking powder
finely grated orange rind (from one large orange)
1 cup of orange juice (i juiced my orange and supplemented the remaining cup with orange juice
1/2 cup pine nuts

I made my cakes in two small round pans. Perfect for sharing.

Preheat oven to 350 F. Brush two 8 - 1/2 inch round pans with olive oil and dust with rice flour. Whip the egg whites until they are firm and have stiff white peaks. Mix the yolks with the vanilla, adding the sugar, olive oil, flour, baking powder, orange rind, and juice. Beat well until the batter is smooth. Add your flours, slowly.....beat until smooth. Gently fold in the egg whites.

Pour half of the batter into one pan, and the rest into the other pan. Sprinkle each cake with pine nuts. Bake for approximately 35 minutes. Allow the cakes to become golden. Leave in pans to cool. Remove carefully once cooled. Make sure the cakes cool completely before serving. These cakes will last for a couple days, as long as they are in a well sealed container.