Breakfaststories

Every year I’m really exited for citrus season to start. I love the smell and taste of every single citrus fruit, but oranges do hold a special place in my heart. Probably it’s my fathers love for them, that he passed on to me. Every winter he would buy big bags full of oranges and store a few of them in the fridge, because they taste better cold. During advent season I squeezed the peel so it would squirt into the flame of the candles, that we lit up every night. What a wonderful scent!

So now that we started selling oranges at the market I of course wanted to make an orange cake – and so I did. I’ll promise you – your house will smell delicious (and you’re taste buds will also be delighted)!

Ingredients

(for a 28cm Ø tin)

200 g vegan butter

150 g sugar + 1 tbsp

250 g flour

1.5 dl mylk

2 tbsp chia seeds + 4 tbsp water

40 g fresh ginger

1 tsp baking powder

1/2 tsp baking soda

1 big orange (or two small ones)

Optional:

– dried rose petals

– hail sugar

Instructions

(Preparation time 20 Minutes)

Pour the chia seeds and water into a glass, stir and set aside. Preheat the oven to 180°C fan function and prepare the baking tin by covering it with a tiny bit of butter or parchment paper.
Put the butter, sugar and soaked chia seeds in a bowl an mix well. Grate the ginger and half the orange. Add the grated ginger and orange zest to the batter. Mix the flour, baking soda and baking powder into the batter. Blend everything together and slowly add the mylk. Fillet the orange and cut it into 5-10mm slices. Cover the base of the baking tin with one tbsp of sugar and then with the orange slices. Leave 1 cm space around the oranges along the sides of the baking tin, to not burn them whilst in the oven. Put the dough into the baking tin and bake it for 40-50 minutes. Maybe cover it with aluminium foil after 30 minutes, so it won’t get to dark. Take the cake out of the oven and out of the tin, turn it around and let it cool down on a baking grid. If you like to you can sprinkle it with dried rose petals and hail sugar. Enjoy!