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Wheat-Free

Citrus-Almond Olive Oil Cake
Ingredients
1 Tbsp. plus 1 tsp. orange zest, divided
1 Tbsp. plus 1/2 tsp. lemon zest, divided
1/4 cup sugar
2 cups packed almond flour, plus more for pan
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
1/2 tsp. ground cinnamon
4 large eggs
2/3 cup honey
1/4 cup extra-virgin olive oil
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Citrus-Almond Olive Oil Cake

Citrus-Almond Olive Oil Cake

Citrus-Almond Olive Oil Cake
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:45 minutes
directions
1. Heat oven to 325 degrees with a rack in middle position. In a small bowl, toss 1 tablespoon each orange and lemon zest with the sugar; set aside. Grease bottom and sides of a 9" springform pan, then dust lightly with almond flour.
2. In a large bowl, whisk together almond flour, baking powder, baking soda, salt, and cinnamon. In a medium bowl, whisk eggs, honey, oil, and remaining zest until thoroughly combined, then add to dry ingredients and stir until no streaks of dry flour remain. Scrape into prepared pan and sprinkle with citrus sugar.
3. Bake until top is golden brown and center springs back when lightly pressed, 40 to 45 minutes. Let cake cool in pan on a wire rack for 15 minutes, then release sides of pan and let cool completely before serving.
Source: Hannaford fresh Magazine, December 2022
 
 
 
 
 
 
 
 
 
 
 
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