- Almond Flour
- Olive Oil
- Eggs
- Orange Zest
Instructions To Make Gluten-Free Olive Oil Cake
Preheat your oven to 325 degrees. Almond flour tends to bake faster and brown more so this olive oil cake should bake at low temperature.
The baked goods which are made with almond flour tends to be a bit more fragile so remove from the pan to make this easier, cut parchment paper into long enough piece to use as handles to lift and remove the cake.
When parchment is fitted into bottom of the pan grease parchment and sides of loaf pan well with olive oil. You can also use springform pan which has removable sides.
Now, let's start the cake making by mixing almond flour, baking powder and salt in a bowl.
Mix together olive oil and sugar In another bowl by using a hand mixer or wire whisk. Sugar will not dissolve completely in oil.
Add eggs, zest and orange juice to olive oil mixture and beat to incorporate eggs, this mixture will be very thick.
Scrap wet ingredients in to flour mixture, later stir together with the help of wooden spoon.
This mixture should not be over mixed, just stir until no white streaks of flour remain.
Pour this batter into prepared pan, smooth cake batter with spoon. Bake this for 40-45 minutes and test with a toothpick or with cake tester to know doneness.
Use butter knife around corners of the cake to remove it from the pan, then carefully lift the cake with parchment as handles.
Allow cake to completely cool for room temperature before slicing it, this can help the cake hold together and prevent it from crumbling, while it is sliced.
