Orange Olive Oil Cake
This Orange Olive Oil Cake is light, moist, and full of fresh citrus flavor. It’s a gluten-free treat that’s easy to make and seriously hard to resist.
Servings: 10 Servings
Ingredients
- 4 large Eggs divide whites from yolks
- ⅔ cup Granulated Sugar
- 1 large Orange zest and juice (about 1/2 cup)
- ½ cup Extra Virgin Olive Oil
- 3 cups Almond Flour
- 2 tsp Baking Powder
- ¼ cup Tapioca Flour
- 1 tsp Vanilla Extract
- Skiced Almonds and Powdered Sugar for serving
- Butter to grease the pan
Instructions
- Grease or line an 8- or 9-inch round springform pan with parchment paper. Preheat the oven to 350°F (175°C).
- In a large bowl, combine the sugar and egg yolks, setting the egg whites aside for now. Use a hand mixer (or whisk vigorously) to beat the mixture until it’s light and fluffy.
- Add the orange zest, orange juice, vanilla extract, and olive oil to the bowl, and beat for another 2 minutes until fully incorporated.
- Stir in the almond flour, baking powder, and salt, mixing until the batter is smooth and well combined.In a separate bowl, beat the egg whites until stiff peaks form.
- Carefully fold the beaten egg whites into the batter using a spatula, taking your time to keep the texture light and airy.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle sliced almonds evenly over the surface.
- Bake for 30-32 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before carefully removing it. Once fully cooled, dust with powdered sugar if desired.