Enjoy this delicious cake with orange and chia glaze on any occasion that you need a treat to the palate. The combination of its ingredients is a treat. Each of the elements that make up this cake are a perfect combination that brings together flavor, sweetness and texture. Don’t forget to prepare this exquisite cake with orange glaze and chia seeds for your upcoming celebrations to pamper your guests. It is easy to make and its ingredients are very accessible, not to mention that they have been chosen to produce the healthiest cake possible.
Orange Chia Frosting Cake
Ingredients
- 6 tablespoons (86g) organic unsalted butter
- 8 ounces (226g) good quality white chocolate, chopped
- 1/2 cup (100g) organic granulated sugar
- juice and zest of 1 orange
- 2 large organic eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups (219g) organic whole wheat flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon chia seeds
Glazed
- 3 tablespoons (45 ml) coconut milk (or cow’s milk but keep it organic)
- 2 tablespoons (30 ml) natural orange juice
- 2 cups (240g) icing sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon of salt
- Orange slices to decorate
Instructions for making the cake with frosting
- Melt the butter and white chocolate in a medium saucepan over medium heat, stirring constantly for about 5 minutes. Remove from heat, pour into a large mixing bowl, and cool slightly for 10 minutes.
- Preheat the oven to 177 ° C (350 ° F).
- Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
- Whisk the granulated sugar into the cooled butter mixture. Also whisk the orange juice and zest, then the eggs, into this mixture. Beat until the batter is completely smooth, then beat in the vanilla.
- In a medium bowl, whisk together the flour, baking powder, salt, and chia seeds.
- Gently pour the dry ingredients into the wet ingredients.
- Pour the mixture into the prepared baking pan and bake for 35-40 minutes or until the bars are lightly browned around the sides and on top. If you find that they are browning too quickly on top, loosely cover the bars with aluminum foil. A toothpick inserted into the center of the bars should come out with very little wet crumbs when the bars are made. All ovens are different, so keep an eye on them after 30 minutes and do the toothpick test to see when they are done.
Allow the bars to cool completely in the skillet on a wire rack.
Instructions for making the frosting
- Combine the glaze ingredients except for the fresh orange slices in a medium saucepan over low heat.
- Beat until the glaze is smooth. Remove the pot from the heat and pour the glaze over the pan with the cooled bread, then cut the bars into squares or, keep the pot with the glaze over low heat, cut the bars and dip each one individually in the glaze.
- Garnish each bar or square with the sliced orange. The frosting will set after about 10 minutes.
Advice
These bars can be made 3 days in advance and kept in an airtight container at room temperature until ready to serve. It is suggested to glaze with the orange before serving. These bars freeze well with or without the frosting, up to 3 months. Simply defrost overnight in the fridge and bring to room temperature before serving. Leftover bars can be stored in an airtight container in the refrigerator or at room temperature for up to 1 week.
Additional notes
- 1 medium orange will give about 1/4 cup of natural orange juice. So if you buy a large orange, you only have to use 1/4 cup of total juice in the bars.
- The amount of zest can vary, but never use too much orange peel.
- For the glaze, you will need the juice of half a medium orange.
- For a creamier texture, use whole milk (if you are using cow’s milk). Don’t use skim.
- You can use an 11×7-inch baking pan instead – the baking time is roughly the same.