By Chef Amanda DeLaura (@chefdelaura)
This cake is a spin on the classic Italian olive oil and almond cake. By adding citrus, you’ll get a far more aromatic, flavorful and all around wonderful experience. I don’t normally bake with cane sugar but tis the season for indulging! If feeling festive, drizzle your cake with lemon glaze (powdered sugar, lemon juice and a dash of milk) and serve with ice cream, mascarpone, fresh berries, fruit compote or whatever your taste buds so desire. Bon appétit and happy holidays!
1 small orange
6 oz almond flour
1/2 cup oat flour
1/4 cup cassava flour
1/4 cup tapioca flour
1 Tbsp baking powder
1⁄2 teaspoon salt
1 1⁄2 cups raw cane sugar
2⁄3 cup olive oil
- Place the orange and the lemon in a pot and cover with water. Bring to a boil and then reduce the heat to simmer for 30 minutes. Drain and let fruit cool completely.
- Preheat oven to 350ºF and grease a 9” springform cake pan. Cut the lemon and orange in half, discard the seeds, and place the fruit in a food processor. Process till a paste begins to form.
- Combine the flours and baking powder. Separately combine the eggs and salt and beat until foamy. Add sugar and then fold in flour and baking powder mixture. Add almond flour, citrus paste and olive oil and fold with spatula until well combined. Pour into prepared pan and bake for 1 hour. If wishing to bake individually sized cakes, bake in a muffin tin or miniature bunt pans and bake for 18 to 22 minutes. Let your cake(s) cool and sprinkle with powdered sugar. Enjoy