With bright notes from freshly squeezed orange juice, this Italian Orange & Almond Olive Oil Cake is light and fluffy and a treat for your taste buds. Not only gluten-free and dairy-free, it's also not too sweet, making it a perfect pairing for light and fruity wines. The nutty flavors of almond flour and zesty orange notes complement a crisp white or rosé beautifully, making this cake ideal for a sunny day picnic or a refreshing finish to a summertime dinner party. So, indulge in a slice (or two) and raise a glass to this delicious pairing!
Italian Orange & Almond Olive Oil Cake
Recipe from the Clif Family Culinary Team
Yield: one 9-inch cake
INGREDIENTS:
4 eggs, yolks and whites separated
¾ cup - sugar
1 large orange, zested
½ cup orange juice, freshly squeezed
½ cup
Clif Family Organic Estate Extra Virgin Olive Oil
1/8 tsp. almond extract
1/8 tsp. orange extract
3 cups almond flour
1.5 teaspoons baking powder
1 cup sliced almonds
Optional powdered sugar to finish
DIRECTIONS:
Preheat oven to 350°F.
In a large mixing bowl, add the four egg yolks, sugar, and orange zest. Using a whisk, whisk the mixture until the egg yolks have become a pale-yellow color and have doubled in volume (two minutes). To the same mixing bowl, add the orange juice, the olive oil, and both extracts. Whisk to incorporate. Using a spatula, gently stir in the almond flour and baking powder until you have created a smooth batter.
In a separate mixing bowl, or in a stand mixer, whip the egg whites until they hold a stiff peak. Fold in one-third of the whipped egg whites into the cake batter until incorporated. Repeat this step until all of the whipped egg whites are incorporated into the cake batter.
Prepare a non-stick cake pan by greasing the inside of the pan with olive oil. Sprinkle a ¼ cup of powdered sugar over greased pan bottom and tap the sides of the pan with the palm of your hand to evenly coat. Dump any excess powdered sugar.
Pour in the cake batter and gently tap the pan on the counter to flatten the cake and remove any bubbles. Evenly sprinkle the sliced almonds on the top of the cake until the top is completely covered.
Place the cake in the center of the preheated oven and bake for 40 minutes. Check the doneness of the cake with a cake tester. Once baked through, remove from oven and allow to cool on the counter completely.
Unmold the cake pan by inverting it onto a larger serving plate. Top with a sprinkling of powdered sugar using a sieve or fine-messed colander.
SUGGESTED WINE PAIRINGS:
Clif Family Rosé of Grenache Clif Family Sauvignon Blanc Clif Family Unoaked Chardonnay
