This cake is light, fluffy and incredibly flavorful without being cloyingly sweet for breakfast fare. It would also be a great after dinner dessert with a scoop of ice cream or some fruit compote.
Coffee cake studded with orange zest, fruity olive oil, almond flour and fresh orange juice.
Orange-Almond Olive Oil Cake
yield 1-9" cake, single layer
1 tsp coconut oil
1/4 cup slivered, blanched almonds
2 tbl organic sugar
1/2 cup cake flour
3/4 cup ap flour
3/4 cup organic sugar
zest from one small orange
1 tsp baking soda
1/2 tsp kosher salt
1/4 tsp baking powder
1/4 cup blanched almond meal
1 cup fresh orange juice (not from concentrate)
1/3 cup best quality extra virgin olive oil
1 tbl apple cider vinegar
1 tsp vanilla extract
1/2 tsp almond extract
Preheat the oven to 350. Line a 9" cake pan with parchment and grease with canola spray.
Combine the almonds and butter in a small saute pan and let the butter melt while the almonds toast, toss to coat. Saute for 3 minutes until lightly golden. Sprinkle in the sugar and toss. Remove from heat and allow to cool. Pulse in a blender or food processor into a coarse grind. Spread in an even layer on the bottom of the cake pan.
In one bowl combine both flours, sugar, orange zest, baking soda, salt, baking powder and almond meal. Whisk to combine.
In another combine the orange juice, oil, vinegar and extracts.
Add half of the dry to the wet, whisk to combine and add the rest of the dry.
Pour the batter in the cake pan, on top of the sugared almonds and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Once cool, invert the cake so the almond layer is on top.