No-fuss Orange Almond Flour Cake

Preperation time
10 m
Skills level

Serving size
8
Country of origin

Preparation time: 10 m
Cooking time: 55 + m
Servings: 8

Ingredients

  • 2 cups super-fine almond flour ( I use Bob's Red Mill)
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • 1 teaspoon baking soda
  • 1 cup extra virgin olive oil
  • 2 large eggs, premixed
  • 1 large organic orange, zest and juices (save some slices for garnish)
  • 1/2 cup granulated sugar (more for topping cake)
  • 1/2 -1 tablespoon crushed dried rosemary
  • 1/4 cup or more water to loosen batter, more until batter is runny
  • 9-inch springform pan
  • stand mixer (or hand mixer)
Recipe Type:
Course:

I call this my No-fuss Orange Almond Flour Cake because you don’t have to be too particular. If you want to add the extra step to combine the orange zest and sugar to infuse more flavor into the sugar you  may, but it’s not necessary. You can eye-ball the water at the end. Sometimes a little water (or milk) to loosen batter is just what you need. Adding parchment paper to the loaf pan, makes clean up easy. You can however, cut out a circle of parchment paper for the bottom of this cake and grease the sides of the pan to make it more perfectly round. This cake is devoured in a day. I promise it is so fragrant, spongy, light, and delicious.

In a large bowl, add the almond flour, flour, and baking soda and whisk to get out any lumps.

In the bowl of the stand mixer with paddle attachment, add the oil and eggs and mix until creamy. Then add the orange juice and zest along with sugar and mix until combined, scrapping down the bottom and sides of the bowl.

Baker’s tip: you may mix the sugar and orange zest with your hands first to infuse the orange oil essence into the sugar. This is a great tip that works with lemons as well.

Add the dry ingredients to the wet ingredients along with the rosemary. Now add the water to the batter to make it more runny. Add the rosemary and mix thoroughly.

Note: break up any big sticks of rosemary in advance of using in this recipe. The rosemary and orange pair really well together.

Preheat the oven to 350 degrees. Add parchment paper to the spring form pan and pour in the batter. Top with a few orange slices and a sprinkle of sugar all on the top, just a little so it browns.

Bake for about 55 minutes (or until springy). Oven temperatures vary. Allow to cool and release from springform pan.

Serve immediately and enjoy!

Note: There is an Orange Rosemary Cake on my blog as well. That is make with cake flour, equally delicious. Both of these cakes are my favorite!