Orange Olive Oil Almond Cake

Name: Orange Olive Oil Almond Cake
Prep time: 10 min
Cook time: 42 min
Yield: 8
Ingredients: Batter:; 4 eggs; 3/4 cup (175 mL) sugar; 1 tsp (5 mL) vanilla; 2 cups (500 mL) Robin Hood® Almond Flour Robin Hood® Almond Flour (Gluten Free); 1/2 tsp (2 mL) salt; 1/3 cup (75 mL) extra virgin olive oil; 2 tsp (10 mL) grated orange zest; Orange Drizzle:; 1 1/2 tbsp (22 mL) fresh orange juice; 1 tsp (5 mL) grated orange zest; 1 tbsp (15 mL) butter, melted; 1 cup (250 mL) icing sugar

Prep Time 10 mins

Cook Time 42 mins

Serves 8

Difficulty N/A

Ingredients

Batter:
4 eggs
3/4 cup (175 mL) sugar
1 tsp (5 mL) vanilla
2 cups (500 mL) Robin Hood^® Almond Flour
1/2 tsp (2 mL) salt
1/3 cup (75 mL) extra virgin olive oil
2 tsp (10 mL) grated orange zest
Orange Drizzle:
1 1/2 tbsp (22 mL) fresh orange juice
1 tsp (5 mL) grated orange zest
1 tbsp (15 mL) butter, melted
1 cup (250 mL) icing sugar

Robin Hood^® Almond Flour (Gluten Free)

Directions

Batter

Step 1:

Preheat oven to 350°F (220°C). Spray an 8” (20 cm) round cake pan, and line bottom with parchment paper.

Step 2:

Beat eggs, sugar, and vanilla together with electric mixer until pale yellow and thickened, about 90 seconds. Beat in the almond flour and salt until well combined. Gradually beat in olive oil. Stir in orange zest. Pour into prepared pan. Bake 40-42 minutes or until golden and set. Cool on wire rack. Remove from pan.

Glaze

Step 3:

Combine all ingredients. Pour over cooled cake.