Olive Oil Cake
Omg say hello to the BEST gluten-free almond flour Olive Oil cake you’ll ever taste! It’s light, moist, and full of flavor - perfect for any occasion, I’ll definitely be styling some for holidays this year.
Ingredients:
1 1/4 cups sugar
Zest from 3 oranges
3 tablespoons fresh orange juice
3 eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup whole milk
1 1/2 cups gluten free flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
For Garnish:
1 orange, sliced into wheels
Powdered sugar, for dusting
Directions:
Preheat the oven to 375F. Line the base of a 9” pan with parchment paper. Paint the bottom and sides lightly with olive oil and set aside.
In a large mixing bowl, combine sugar and orange zest. Use your hands to massage the zest into the sugar until it’s fragrant and orange in color.
Add eggs to the sugar. Beat on high for 2-3 minutes until thick, bouncy and airy.
Reduce mixer speed to medium and slowly pour in Costiera EVOO.
Once incorporated, add in orange juice, vanilla + almond extracts and milk.
In a separate bowl, whisk together the gluten free flour, almond flour, baking powder, baking soda and salt.
Reduce the mixer speed to low and gradually add in the flour mixture. Mix for about 30 seconds — just until flour disappears.
Pour cake batter into your prepared pan. Bake for 45-50 minutes until the cake is golden and passes the toothpick readiness test. If the toothpick comes out clean, you’re good to go! Cooking time may need to be adjusted depending on your oven (many vary!). If your cake starts to brown during the end of the baking process, cover with a piece of aluminum foil.
Remove from the oven and cool for 15 minutes. Pop the cake out of the pan and transfer to a wire rack to fully cool. When ready to serve, garnish with freshly sliced orange wheels and sifted powdered sugar.
Recipe inspo: @melsantell