Dairy-free recipe for Olive Oil Almond Cake – simple, delicious and none-too-sweet
3/4 cup sliced or slivered almonds
1 cup unbleached white flour
1/2 cup almond meal
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon orange zest
3 large eggs
3/4 cup coconut or brown sugar
1/2 cup olive oil
1 teaspoon almond extract
Grease and flour a 20cm round baking pan. Line the bottom with parchment paper. Grease again and sprinkle with a bit more flour. Spread the almonds over the bottom. Preheat an oven to 325F/160C.
Whisk together the flour, almond meal, baking powder, cinnamon, salt and orange zest in a small bowl.
In a large bowl, beat together the eggs, coconut sugar and olive oil for about 1 minute with a hand blender on medium speed until creamy. Stir in the almond extract and flour mixture until just combined. Take care not to over-mix.
Transfer the batter to the prepared pan and bake for 35 minutes or until a cake tester comes out clean. Let cool in the pan for 10 minutes and then invert onto a wire rack to cool.