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
Step 1
Prep oven and springform: 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.
Step 2
Mix the dry ingredients: In a large mixing bowl, whisk together the almond flour, sugar, cornmeal, baking powder, and sea salt until combined.
Step 3
Add the wet ingredients: Add the eggs, olive oil, vanilla extract, almond extract, lemon zest, lemon juice, orange zest, and orange juice. Stir until evenly combined.
Step 4
Bake: 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.
Step 5
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!
Step 6
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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.
