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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
Course: Dessert, Snack, tea time
Cuisine: American
Calories: 351
Ingredients Equipment Method

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

Equipment

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

Method
 

Preheat oven to 350°F, line the bottom and sides of an 8" cake pan
    Whipping egg whites
    1. 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.
    2. 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.
    3. 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
    1. In a medium mixing bowl, place the almond flour, baking powder, baking soda and salt; combine thoroughly.
    2. 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.
    3. 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.
    4. 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.
    5. 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!