Description
This moist and tender cake made with citrus, almond flour, and olive oil will have you dreaming of Italy!
Ingredients
Units
Scale
- 3 large eggs at room temperature
- 1 cup granulated sugar
- Freshly grated zest of 1 medium orange (approx. 2 tablespoons)
- Freshly grated zest of 1 medium lemon (approx. 1 tablespoon)
- 1 cup unbleached all-purpose flour
- 1/4 cup fine almond flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 plain Greek yogurt
- 3/4 cup high-quality extra virgin olive oil
- Lightly sweetened whipped cream (optional), powdered sugar, and fruit for garnish
Instructions
- PREP: Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan with non-stick cooking spray or butter.
- MIX EGGS, SUGAR, ZEST & YOGURT: Place the eggs, sugar, and zest in the bowl of an electric mixer fitted with the whisk attachment (you can also use a handheld electric mixer). Beat the mixture on medium speed until they are tripled in volume, fluffy and pale yellow in color, about 3-4 minutes. Add the yogurt and mix until combined.
- MIX DRY INGREDIENTS: While the eggs are beating, whisk together the flour, almond flour, baking powder, and salt in a small bowl.
- ADD DRY INGREDIENTS: Alternate adding the flour mixture and the olive oil to the egg mixture beginning and ending with the dry ingredients. Stop the mixer and scrape down the sides of the bowl as needed.
- BAKE: Pour the batter into the prepared pan and bake the cake for 25 to 30 minutes. Rotate the cake halfway through the baking time to ensure even browning. The cake is done with it springs back when lightly touched, pulls away from the sides of the pan, and a cake tester inserted in the center comes out clean.
- COOL: Cool the cake on a rack for about 10-15 minutes. Then carefully remove the sides of the pan and allow the cake to cool completely. You might want to take a knife and run it around the outside of the cake before opening the pan to make sure it separates from the cake easily.
- FROST & SERVE: Before serving, add the whipped cream, and if using, garnish with fruit and sprinkle with powdered sugar, if desired.
- STORE: Once cool, the cake (without the whipped cream) will last 3-4 days at room temperature. If you’ve already added the whipped cream, store any leftover cake in the refrigerator. The unfrosted cake will also freeze well and last for about 3 months. Make sure to wrap it tightly in a double layer of plastic wrap and then a layer of foil. To thaw the cake, unwrap it and leave it to stand on a wire rack at room temperature for 3 to 4 hours. Or you can let it thaw in the refrigerator overnight.