Citrus Olive Oil Cake
Tender and moist due to the ground almonds and olive oil, this satisfying cake is also naturally gluten-free. Serve topped with fresh fruit or fruit compote for a light after-dinner indulgence or a little afternoon pick-me-up.
Ingredients
- 1½ cups almond meal
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- 2 eggs
- ¼ cup honey
- ¼ cup extra-virgin olive oil
- 1 tsp orange zest
- 2 tbsp orange juice
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 325℉ (160℃). Line the bottom of a 9-inch square cake pan with parchment paper and lightly oil the sides.
- In a large bowl, combine the almond meal, baking powder, baking soda and salt.
- In a medium bowl, whisk together the eggs, honey, olive oil, orange and lemon zest and juice until smooth. Add to the dry ingredients and stir until batter is smooth.
- Pour the batter into the prepared pan.
- Bake until golden and cake springs back lightly when touched, 25 to 30 minutes. Remove and let cool in the pan for 10 minutes. Turn out onto wire rack to cool completely.
- Refrigerate in an airtight container for up to 4 days.
Notes
Almond meal is made from whole, skin-on raw almonds giving it a deeper colour and coarser texture than almond flour, which is ground from blanched almonds. Either can be used interchangeably in this recipe. Almond meal yields a slightly denser, heartier cake while almond flour results in a lighter crumb with a paler colour.
Refrigerate any leftover cake in an airtight container for up to 4 days.
A 9-inch round pan can be used instead of square, baking