Citrus Olive Oil Cake
Total Time
50 mins
Prep Time
15 mins
Cook Time
35 mins
Rating
5 out of 5 stars
(10)
Ingredients
12 servings
- 1 cup (220 grams) almond flour
- 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)
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Preparation
Chef’s notes
Adjust the baking time as needed for your pan:
This recipe is for a 9-inch springform pan, but it can also work in an 8- or 10-inch pan. Just adjust the baking time accordingly so that a toothpick comes out clean when inserted in the middle of the cake.
Line the bottom of the pan with parchment:
Place the pan on a sheet of parchment and trace around the outside of the pan. Then cut a circle about 1/2-inch smaller than the one you traced and place it in the bottom of the pan.
Don’t skip the zest:
The citrus zest adds so much flavor to this cake, so don’t skip adding it! If you do not happen to own a zester, you can use the fine holes on a box grater.