In the next episode of the cooking show "Tavim Shel Shabbat," chef Avi Levy will host former politician and educator Dr. Aliza Bloch. The two will prepare an orange and almond cake that is meant for Friday-night dinner and is described as a dairy-free dessert that can stand out on the table and draw praise.
The recipe uses 200 ml orange juice, 4 eggs, 150 grams sugar, 120 ml oil, zest from 1 orange, 200 grams almond flour, 100 grams regular flour or spelt flour, 10 grams baking powder, and a pinch of salt. For the syrup, the recipe calls for 1 cup orange juice, 2 tablespoons sugar, and 2 teaspoons vanilla extract.
The method begins by heating the oven to 170 degrees Celsius. The eggs and sugar are whisked until smooth, then oil, orange juice, and zest are gradually added, followed by the dry ingredients. The batter is baked for 35 to 40 minutes until golden.
While the cake is in the oven, the syrup is made by heating all of its ingredients and pouring it over the cake as soon as it comes out. The cake is then cooled and finished with powdered sugar.