Soft, tangy and speckled with orange, this citrus-infused treat pairs perfectly with your morning coffee and offers a fabulous finishing touch to any meal. Thanks to our talented in-house baker and KWF co-owner, Pat Brett, for this delightfully simple gluten-free recipe.
What you’ll need:
1 organic navel orange
3 large eggs
3 large eggs
3/4 cup raw sugar
1 1/4 cup Bob’s Red Mill Almond Flour
1 1/2 tsp. baking powder
1/3 cup Napa Valley Naturals Extra Virgin Olive Oil
1 tsp. Singing Dog Vanilla
1/2 tsp. Himalayan pink salt
Sliced almonds for topping – found in our bulk department
Organic powdered cane sugar
Place the whole orange in a saucepan and cover with water. Bring to a boil, turn down, and simmer for 15 minutes, or until soft – this mellows the flavor of the orange. Cut the orange into quarters, and pulse in a food processor with the sugar, eggs, olive oil, vanilla, and salt. When the mixture is well blended, and the orange pieces are no larger than small peas, add the almond flour and baking powder. Process briefly, until everything is mixed. Pour into an 8 inch loaf pan, or an 8 inch round cake pan. Sprinkle the top with sliced almonds. Bake at 350 for about 25 minutes, or until it’s risen and pulling away from the sides of the pan. Test center with a wooden skewer if not sure it’s cooked through. Cool in pan for 15 minutes, then turn out onto a plate, then turn right side up to serve and dust with powdered sugar.
2 thoughts on “Orange Almond Olive Oil Cake”
Whole orange, peel and all?
Hi Barb, yes the entire orange goes in this recipe!
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