Citrus Olive Oil Cake
This citrus olive oil cake recipe is easy to prep in one bowl, it's naturally gluten-free, and made with lots of fresh orange and lemon.
Foto: Gimme Some Oven — AliBahan-bahan
- 2 cups (220 grams) almond flour (please see note below)
- 3/4 cup (145 grams) cane sugar (or granulated white sugar)
- 2/3 cup (100 grams) fine- or medium-grind cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3 eggs, whisked
- 3/4 cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 lemon, zest + 2 tablespoons of the juice
- 1 orange, zest + 2 tablespoons of the juice
- powdered sugar (optional)
Langkah-langkah
Heat oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides with cooking spray.
In a large mixing bowl, whisk together the almond flour, sugar, cornmeal, baking powder and sea salt until combined.
Add the eggs, olive oil, vanilla extract, almond extract, lemon zest, lemon juice, orange zest and orange juice. Stir until evenly combined.
Pour the batter into the springform pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer the cake to a wire rack and cool for at least 15 minutes, leaving the cake in its pan.
Serve. Run a knife gently around the edges of the cake to loosen any places it may be sticking to the pan, then remove the sides of the pan. Use a fine-mesh strainer to dust the top of the cake with powdered sugar, if desired. Slice the cake, serve, and enjoy!
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