Olive Oil Orange Almond Cake

• 2 cups almond flour (blanched and finely ground, about 200 g)
• 3 large eggs
• 1/3 cup raw honey (or maple syrup)
• 1/4 cup plus 1 tsp olive oil (mild, fruity extra-virgin; a little extra for the pan)
• 1 large orange (zest, plus 3 tbsp juice)
• 1 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 2 tbsp sliced almonds

Instructions

1. Preheat the oven to 350°F (175°C). Brush an 8-inch round cake pan, at least 2 inches deep, with a little olive oil and line the base with parchment.
2. Zest the orange into a small bowl, then squeeze out 3 tbsp of juice.
3. Whisk the eggs, honey, 1/4 cup olive oil, orange juice, and vanilla in a large bowl for about a minute, until pale and slightly thickened.
4. Stir the almond flour, baking powder, salt, and orange zest together in a second bowl, breaking up any lumps.
5. Fold the dry mixture into the wet until no streaks remain. The batter will be thick but spoonable.
6. Scrape the batter into the pan, smooth the top, and scatter the sliced almonds over it.
7. Bake 30 to 38 minutes, until the top is golden, springs back lightly, and a skewer in the center comes out clean. If it browns too quickly, cover it loosely with foil after 20 minutes.
8. Cool in the pan 15 minutes, run a knife around the edge, and turn it out onto a rack. Cool fully before slicing, as the cake is delicate while warm.

Tips

• Use a mild, fruity olive oil. A very peppery or bitter one comes through strongly in the bake.
• The crumb is moist and dense, as almond cakes are, and the flavor deepens overnight. Keep it covered at room temperature for 2 days or in the fridge for up to 5.
• For a glossy finish, warm 1 tbsp honey with 1 tbsp orange juice and brush it over the warm cake. Serve slices with Greek yogurt and orange segments or berries.
• Maple syrup works in place of honey. Coarse almond meal also works, with a more rustic crumb.

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