1. Preheat oven to 350°F (175C). Line the bottom of a 9-inch (23cm) springform pan with a parchment paper and brush with a little bit of olive oil, dust with flour. Set aside.
2. In a bowl, stir flour, ground almond, salt and baking powder. Set aside.
3. In a bowl of a stand mixer or in bowl using a hand mixer, beat eggs and sugar on high speed for about 4-5 minutes, until light, pale and fluffy. While beating on low speed, slowly add olive oil, in steady stream until incorporated.
4. Add vanilla extract and orange zest, mix until combined. Add half of the orange juice, beat until combined, add half of the flour mixture, beat until combined. Add the remaining orange juice, beat, add the remaining flour mixture and beat until combined.
5. Pour batter into prepared pan. Bake for about 35 minutes, until a toothpick inserted in the center comes out clean.
6. Let cool, dust with powdered sugar before serving.
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Can I replace olive oil with melted butter?
ReplyYes, you can.
Reply Show More CommentsBy ground almonds, is almond flour acceptable? Or is it just meant for texture?
ReplyBasically its the same thing. So you can use almond flour.
ReplyCan you replace the flour with extra ground almonds to make it gluten free?
ReplyNo, but you try this recipe for gluten free almond cake: https://www.thecookingfoodie.com/recipe/Easy-Flourless-Almond-Cake-Recipe
ReplyTks for this recipe! I have spent some time searching for the best olive oil orange cake, & I think this one will be perfect! You make it very simple, w great instructions one step at a time! In one recipe they used cake flour. & then I could add the almond flour. What do you think about it. Was your cake at all dense or totally moist, Blessings to you! 😀
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