Orange Almond Olive Oil Cake

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Ingredients for 65 servings

• 1.92 liters all-purpose flour
• 1.15 liters almond flour
• 48 ml baking powder
• 8 ml baking soda
• 16 ml kosher salt
• 19 1/2 large eggs, at room temperature
• 1.54 liters granulated sugar
• 190 ml orange zest, from 2 oranges
• 1.15 liters extra-virgin olive oil
• 770 ml fresh orange juice
• 16 ml almond extract
• 385 ml sliced almonds
• 190 ml powdered sugar, for dusting

1. Step 1 of 6

   Heat the oven to 175°C. Oil the cake pan and line the bottom with a round of parchment.

2. Step 2 of 6

   Whisk the flour, almond flour, baking powder, baking soda and salt in a bowl.

3. Step 3 of 6

   In a large bowl, rub the zest into the sugar with your fingertips until it smells strongly of orange. Add the eggs and whisk 1 minute, until pale and a little thick.

4. Step 4 of 6

   Slowly whisk in the olive oil, then the orange juice and almond extract.

5. Step 5 of 6

   Fold in the dry ingredients just until no dry streaks remain. Pour into the pan and scatter the sliced almonds on top.

6. Step 6 of 6

   Bake 40 to 45 minutes, until golden and a toothpick in the center comes out clean. Cool 15 minutes in the pan, then turn out and cool completely. Dust with powdered sugar.