Blood Orange, Olive Oil & Almond Cake
Wanna see how I made it?
Makes: 9x9 pan | Prep: 30 min | Bake: 35-45 min | Oven: 325°
INGREDIENTS
For the Top
2-3 blood oranges, or other ripe orange
3/4 cup granulated sugar
1/4 cup water
For the Batter
1 cup all purpose flour
1/2 cup almond meal/flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups granulated sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla paste or extract
1 teaspoon orange zest
3/4 cup almond milk
3/4 cup olive oil
INSTRUCTIONS
Prepare your pan
Set your oven to 325° F and line a 9x9 inch baking dish with parchment paper and spray with non-stick spray.
Thinly slice your citrus and arrange the slices in the pan by shingling them in even rows.
In a small sauce pot with a lid, add the granulated sugar, then the water. Swirl the water to combine with the sugar then put the lid on and place over medium high heat. Cook the sugar covered for about 3-4 minutes. Lift the lid and check the sugar. if it is bubbly and clear with no crystals, pour the mixture over your oranges and set this aside. The mixture should be thicker than simple syrup but not caramelized.
Make your cake batter
Sift together the flour, almond meal, baking powder, and salt into a medium bowl and set this aside.
In a large bowl, whisk together the eggs, sugar, extracts and, orange zest until well combined. Add the almond milk and olive oil and whisk well.
Dump the dry mixture into the wet and whisk until just combined. Careful not to over-mix, you just want to get rid of the lumps and have a nice smooth batter.
Pour the batter evenly over the citrus.
Bake the cake
Bake the cake at 325° for 35-45 minutes on the middle rack of your oven. The cake should be a rich golden brown on top and just barely set in the middle
Cool and serve
Allow the cake to cool for 10 minutes before inverting it onto a serving platter and gently removing the parchment paper.
Cool to room temp before serving.
Store the cake in an air tight container or bag for up to 3 days.