An authentic Italian recipe from our kitchen to yours.
– 1 1/4 cup all purpose flour
– 2/3 cup almond flour
– 1 1/2 teaspoons baking powder
– 3 large eggs
– 1 cup sugar
– 1/2 cup extra virgin olive oil
– 1 1/2 tablespoons of zest from 1 large or 2 medium organic oranges
– 2/3 cup fresh squeezed orange juice from the same 1 large or 2 medium, organic oranges
– 1/2 teaspoon vanilla extract
– Powdered sugar for serving
1. Preheat your oven to 325 degrees. Butter and flour a cake pan or line it with parchment paper or spray with nonstick cooking spray.
2. Clean both oranges thoroughly. Then zest both oranges and set the zest aside. Next juice the oranges into a cup or bowl and set the juice aside.
3. In a mixing bowl, add the all purpose flour, almond flour, baking powder and orange zest. Use a whisk to combine all of the ingredients and to distribute the zest throughout the flour.
4. In a separate mixing bowl with a hand mixer or stand mixer, whisk together the eggs and sugar. Beat for 2 minutes at medium speed.
5. Once the egg and sugar mixture is well beaten, continue whisking and add the olive oil, 2/3 cup of the orange juice and vanilla to the bowl. Whisk for another 2 minutes.
6. At this point, add the bowl of dry ingredients to the wet mixture 1/3 at a time until each third of the dry mix has been well incorporated into the liquid ingredients and no clumps of flour remain. Continue mixing until all of the ingredients form a uniform batter.
7. When the batter is well mixed, pour it into your prepared cake pan, and place the cake pan on the center rack in the oven. Bake for 40 – 45 minutes or until a toothpick stuck into the center of the cake comes out clean.
8. When the cake has finished baking, remove it from the oven and let it cool for at least 30 minutes before serving.
9. To serve, remove the cake from the cake pan (discard the parchment paper) and place it on your serving dish. Dust the cake with powdered sugar and serve.
Olive oil in baked goods can be an acquired taste. For a more neutral flavored oil, you can substitute canola, safflower, grape seed or vegetable oil.
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