Almond Mandarin Olive Oil Cake

A tender almond-flour cake brightened with mandarin orange and fruity olive oil.

Prep: 30 minutes • Bake: 35–40 minutes • Yield: 8 slices

Ingredients

• 2 1/4 cups almond flour

• 1/2 teaspoon salt

• 1 1/2 teaspoons baking powder

• 3 eggs

• 3/4 cup granulated sugar

• 1/2 teaspoon almond extract

• 1/2 teaspoon vanilla extract

• 1–2 small mandarin oranges

• 3/4 cup Olivelle Blood Orange Olive Oil

• Powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F. Line a 9-inch springform pan or regular 9-inch cake pan with parchment paper.

2. In a separate bowl, combine the almond flour, salt, and baking powder. Whisk to remove any lumps, then set aside.

3. Using a stand mixer or hand mixer, whip the eggs until frothy. Add the sugar and mix on low just until combined, avoiding too much air.

4. Add the vanilla extract, almond extract, and olive oil. Zest the mandarin oranges into the mixture, then squeeze in their juice.

5. Slowly add the flour mixture to the egg mixture. Mix on low to avoid incorporating too much air. The batter should be thick, thicker than boxed cake batter but not as thick as cornbread batter.

6. Pour the batter into the prepared pan and bake for 35–40 minutes.

7. Allow the cake to cool completely before removing it from the pan. It can stick easily, so use the parchment paper to help release it.

8. Lightly dust with powdered sugar and serve.