Olive oil cake is a classic dessert. There are many variations of olive oil cakes available, but I wanted to make one that my daughter could enjoy. The mission………make an olive oil cake, gluten-free. Gluten-free desserts can be tricky, but this cake bakes up beautifully. Almond flour provided a lovely nutty backdrop and paired well with the crushed pistachios on top. And, if you can, find a local beekeeper and buy honey from them. It makes all the difference!
Orange & Almond Olive Oil Cake
Description
Gluten free olive oil cake with orange and almond.
Ingredients
For the Cake:
4 large eggs
¾ cup plain Greek yogurt
1 cup granulated sugar
1 lemon, zested
1 orange, zested
1 cup almond flour
1 cup gluten free flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon kosher salt
¾ cup olive oil
For the Drizzle:
1 cup local honey
1 orange, juiced
2 lemons, juiced
1 teaspoon vanilla
1 cup shelled pistachios or almonds, crushed
For Serving:
Whipped Cream (opt) or vanilla ice cream
Instructions
Preheat the oven to 350 degrees. Grease a 9×13 pan and set aside.
Beat the eggs, yogurt, and sugar in a stand mixer, until well combined. Add the lemon and orange zest and mix it in well. Add the almond flour, gluten free flour, baking powder, baking soda, cardamom, ginger, and salt. Mix until well combined. Then pour in the olive oil and mix on low until the batter comes together. Pour into the 9×13 pan, smoothing the top. Bake for 25-30 minutes, or until a toothpick comes out clean.
While it’s baking, mix the honey, orange juice, lemon juice, and vanilla together and whisk to combine.
When the cake is done, remove it from the oven and immediately poke holes all over the top of the cake with a knife. Pour the drizzle all over the top of the cake; all the way to the edges, so that it can absorb into the hot cake and down into the holes that you have poked in the top of the cake. Then sprinkle the crushed pistachios or almonds all over the top of the cake and let it cool completely.
When ready to serve, cut into squares and serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
