Olive Oil Cake
If you love a light, fragrant, and mouthwatering dessert, our Olive Oil Cake is the perfect choice. It’s gluten-free, healthy, and so easy to make!
Servings 10 Servings
Ingredients
- Butter to grease the pan
- 4 Large Eggs divide whites from yolks
- ⅔ cup Sugar granulated
- 1 Large Orange zest and juice (about 1/2 cup)
- ½ cup Extra Virgin Olive Oil
- 3 cups Almond Flour
- 2 tsp Baking Powder
- ¼ cup Tapioca Flour
- 1 tsp Vanilla Extract
- Sliced Almonds for serving
- Powdered Sugar for serving
Instructions
- Grease or line an 8- or 9-inch round springform pan with parchment paper. Preheat your oven to 350°F (175°C).
- In a large bowl, combine the sugar and egg yolks (set the egg whites aside in a separate bowl). Beat the mixture with a hand mixer (or whisk vigorously) until it becomes light and foamy.
- Mix in the orange zest, orange juice, vanilla extract, and olive oil. Beat for an additional 2 minutes until well combined.
- Add the almond flour, baking powder, and salt to the bowl. Mix until the batter is smooth and fully combined.
- Using a clean whisk or hand mixer, beat the egg whites in a separate bowl until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter using a spatula. Do this gradually and carefully to maintain the light, airy texture.
- Pour the batter into the prepared springform pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the surface.
- Bake for 30–32 minutes until the cake is golden brown, and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then carefully release it from the springform pan. Once completely cooled, dust with powdered sugar if desired.
Notes
- Ensure the eggs, orange, and olive oil are at room temperature. This helps the batter mix evenly and ensures the cake rises properly.
- Use finely ground almond flour for a smoother batter and a finer cake texture. A coarser almond meal may lead to a heavier cake.
- Freshly squeezed orange juice and freshly grated zest will give the cake a vibrant, aromatic citrus flavor. Avoid prepackaged orange juice for the best results.
- If you don’t have tapioca flour, arrowroot powder or cornstarch can be used in its place to maintain the cake's structure.
- Choose a good-quality extra virgin olive oil with a mild flavor. A strong, peppery olive oil may overpower the cake.
- Let the cake cool fully before removing it from the pan or dusting it with powdered sugar. This ensures it firms up properly and doesn’t crumble.