Blood Orange Almond Cake with Olive Oil Citrus Glaze

Serves 8

OrangeCake.jpg

FOR THE CAKE

  • 4 cups blanched almond meal, plus a little more for dusting the pan

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon fine sea salt

  • 1/2 cup olive oil, plus a little more for greasing pan

  • 1/4 cup maple syrup

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 2 teaspoons blood orange zest

  • 1 blood orange, sliced into 1/4” rounds (optional garnish)

FOR THE GLAZE:

  • 1 cup sifted powdered sugar

  • 3 tablespoons blood orange juice

  • 1 tablespoon olive oil

  • 1 teaspoon orange zest

  • pinch of salt

PREPERATION:

Preheat oven to 350ºF

Generously grease and coat a 7-inch spring-form pan with olive oil and almond meal. In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt. In a medium bowl, whisk the olive oil, honey, maple syrup, eggs, vanilla, and orange zest until fully combines. Pour the wet ingredients into dry, and whisk until mixture is evenly incorporated. Add the batter to the prepared pan and bake for 60-70 minutes, until it’s deep golden brown (if the cake is getting to dark, tent the top with foil); when a toothpick is inserted in the center of the cake, it should come out clean.

Allow to cool in pan for 5 minutes, then remove from pan and allow to finish cooling on a wire rack.

Make the glaze by whisking together the sifted powdered sugar, blood orange juice, olive oil, orange zest, and pinch of salt. Spoon generously over the top of the cake.

Serve with Tend Tea

RECIPESKaren BeveridgeComment