Orange Almond Olive Oil Cake
A tender, fragrant one-bowl cake made with valley oranges, ground almonds and olive oil. Even better the next day.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 10
Contains: Egg Wheat Tree nuts Worked out from the ingredient list. Check your labels.
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Ingredients
- 830 ml all-purpose flour Buy all-purpose flour on Amazon (opens a new tab)
- 495 ml almond flour Buy almond flour on Amazon (opens a new tab)
- 21 ml baking powder Buy baking powder on Amazon (opens a new tab)
- 3.5 ml baking soda Buy baking soda on Amazon (opens a new tab)
- 7 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
- 8 3/8 large eggs, at room temperature Buy eggs on Amazon (opens a new tab)
- 660 ml granulated sugar Buy granulated sugar on Amazon (opens a new tab)
- 83 ml orange zest, from 2 oranges Buy orange on Amazon (opens a new tab)
- 495 ml extra-virgin olive oil Buy extra-virgin olive oil on Amazon (opens a new tab)
- 330 ml fresh orange juice Buy orange on Amazon (opens a new tab)
- 7 ml almond extract Buy almond extract on Amazon (opens a new tab)
- 165 ml sliced almonds Buy sliced almonds on Amazon (opens a new tab)
- 83 ml powdered sugar, for dusting Buy powdered sugar on Amazon (opens a new tab)
You will need
- 9-inch round cake pan Shop for 9-inch round cake pan on Amazon (opens a new tab)
- Microplane zester Shop for Microplane zester on Amazon (opens a new tab)
- Parchment paper Shop for Parchment paper on Amazon (opens a new tab)
Method
- Heat the oven to 175°C. Oil the cake pan and line the bottom with a round of parchment.
- Whisk the flour, almond flour, baking powder, baking soda and salt in a bowl.
- 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.
- Slowly whisk in the olive oil, then the orange juice and almond extract.
- Fold in the dry ingredients just until no dry streaks remain. Pour into the pan and scatter the sliced almonds on top.
- 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.
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