This is a really moist cake. Unfortunately, you must separate the eggs for this one or it will turn out a spongy tasteless mess (as I discovered one day). It’s worth the effort though 100%!
Almond Orange Olive Oil Cake
Servings: 1 9″ round cake
Equipment
- 9" round pan
- 2 mixing bowls
- Measuring cup and spoons
- Electric beaters or whisk
Ingredients
- 4 tbsp olive oil
- ¼ cup granulated sugar
- 4 eggs
- 1½ cups almond flour
- 1 tsp baking powder
- 1 tsp vanilla extract (optional)
- ½ tsp almond extract
- 1-2 zest oranges
- 1 recipe Simple Chocolate Icing: 3 oz chocolate melted with 2 tbsp milk, then can add orange zest and/or Grand Marnier
Instructions
- Preheat oven to 350˚F. Butter, cover the bottom with parchment paper, and re-butter 9" round cake pan.
- Separate the eggs into two mixing bowls.
- Mix together: olive oil, sugar, egg yolks, almond flour, baking powder, vanilla and/or almond extract, and orange zest.
- Whip egg whites to stiff peaks. Mix a third of the whites into the batter, then fold in the rest gently. Don’t worry if it’s a little lumpy.
- Bake 25-30 minutes at 350˚F. Remove from oven and let cool 10 minutes. Then run a knife around the edges and flip onto a plate. Prepare the Simple Chocolate Icing (usually I flavor it with Grand Marnier and orange zest for this cake).