Updated: Apr 6
Olive Oil Almond Cake with Citrus and Chai Spice
1 cup all-purpose flour 1/2 cup blanched or natural almond flour 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 3 large eggs 3/4 cup granulated sugar 1/2 cup plus 1 tablespoon extra-virgin olive oil 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1 tablespoons SSQ Chai Spice 2 tablespoons orange zest ½ cup fresh squeezed orange juice
Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan and set aside.
In a medium bowl, whisk together the flour, almond flour, baking powder and salt to thoroughly combine them and set aside.
Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in thoroughly for about 45 seconds. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds. Whisk in the extracts and zest, followed by the orange juice.
Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.
Pour the batter into the prepared pan, and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back lightly when touched, and a cake tester inserted in the center comes out clean.
Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack.
Note: You can top with your favorite glaze, or a sprinkle of powdered sugar. I like to serve with freshly made whip cream. You can use your favorite GF flour to make this cake gluten free. Use your favorite vegan egg substitute to make this cake vegan.