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+ servings

ALMOND-OLIVE OIL AND ORANGE CAKE

A gluten-free, dairy-free, moist and soft delicious cake to enjoy over a cup of tea or coffee.
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 8 serving
Calories: 351kcal

Equipment

  • Stand mixer or electrical handheld mixer
  • 8" cake pan

Ingredients  

  • 4 Large Eggs, yolks and whites separated - room temperature
  • 1 Teaspoon Fresh lemon juice
  • 2 Tablespoon Granulated sugar
  • 2 Cups Almond flour
  • 1 Teaspoon Baking powder
  • ½ Teaspoon Baking soda
  • ½ Teaspoon Salt
  • ½ Cup Cane sugar
  • ¼ Cup Good quality Olive oil
  • ¼ Teaspoon Almond extract
  • 1 Teaspoon Vanilla extract
  • 1 Large Orange, zest and juice
  • 3 tablespoon Honey
Makes: 8inch round3inch height

Instructions

Preheat oven to 350°F, line the bottom and sides of an 8" cake pan

    Whipping egg whites

    • Using a clean, grease-free mixing bowl and whisk attachment (this can also be done by hand with a wire whisk too), whisk the egg whites at low speed creating large bubbles; continue mixing until the egg white foam increases in volume with smaller bubbles.
    • Add the lemon juice at the side of the bowl and increase the speed to medium, continue mixing until the bubbles become smaller and even in size.
    • Increase the speed to medium-high, continue mixing until the volume increased to approximately 3 to 4 times, then slowly incorporate 2 tablespoons granulated sugar in a stream at the side of the bowl. Once sugar is all added, increase the speed to high and continue mixing until stiff peak. when you lift the beater, the peak should stand straight and still glossy. STOP once it starts to curdle, as you are just 30 seconds away from overbeating it.

    Make the cake batter

    • In a medium mixing bowl, place the almond flour, baking powder, baking soda and salt; combine thoroughly.
    • In a larger mixing bowl, add the egg yolks, Cane sugar, olive oil, almond and vanilla extract. Whisk quickly to incorporate all the wet ingredients. Add the almond mixture and lightly whisk to combine.
    • Add ⅓ of the whipped egg whites and slowly incorporate to loosen the almond mixture. Add all the egg whites and gently fold until the batter is fully incorporated.
    • Slowly pour the batter into the prepared pan and bake for 30-35 minutes, until your tester comes out clean. Let it cool in the pan for 10 minutes then transfer to a serving plate.
    • warm the orange juice, zest and honey in a small saucepan until just about to boil and slowly, evenly pour on top of the cake. Let it cool completely, serve and ENJOY!
    Category: Dessert, Snack, tea time
    Cuisine: American
    Keyword: Almond cake, Dairy-free, Gluten-free cake

    Nutrition

    Calories: 351 kcal (18%)Carbohydrates: 31 g (10%)Protein: 9 g (18%)Fat: 23 g (35%)Cholesterol: 93 mg (31%)Sodium: 303 mg (13%)Potassium: 82 mg (2%)Fiber: 4 g (17%)Sugar: 25 g (28%)Vitamin A: 187 IU (4%)Vitamin C: 13 mg (16%)Calcium: 112 mg (11%)Iron: 2 mg (11%)
    Did you make this recipe?Mention @cookmejoyathome or tag #cookmejoy on Instagram so we can admire your masterpiece!🌟