This cake is a delectable way to end dinner. It is flexible in that you can top it in any number of ways, homemade cool whip, candied oranges, icing or just powdered sugar, get creative! Using olive oil will keep this cake moist for days, It truly is a crowd pleaser. You can swap out the gluten free flour and almond flour for normal flour, keeping the same ratios. This was a test run on gluten free flours and it turned out lovely.
As an added perk to this delightful dessert, consumption of virgin olive oil has been linked to a lower risk of cardiovascular disease and strokes in many different studies. The maximum benefit was found at 20-30 grams per day (clinical nutrition, 2022).
This cake is delicious and stays delicious for days on the counter if it lasts that long! It even freezes well if wait until it cools completely and wrap well with saran wrap!
The orange taste is fairly faint - if you want it stronger feel free to add a teaspoon of orange extract!
Combine dry Ingredients in bowl
1 1/2 c Gluten Free Flour, Choose one with a one to one ratio to flour
1/2 c Organic Almond Flour, King Arthurs
1/3 c Organic Masa Harina, King Arthurs
1 t Baking Powder
1/4 t Baking Soda
1 t Salt
1 t Cardamon
1 t Cinnamon
1/2 t Cloves
In the mixer
3 Organic eggs
1 C Sugar
1 1/4 Plant based milk
1 Orange, Grated and juiced
1/2 C Honey
1 C Olive Oil, Extra Virgin
In a separate bowl mix ingredients 1-9 ( all of the dry ingredients excluding the sugar) and set the bowl aside.
In the mixing bowl
Blend together the sugar and the 3 eggs, I used a the whisk attachment. The mixture should become thick after a few minutes. Slowly add the honey to your mixture while beating on low and then slowly add the oil, milk, grated orange peel and the orange juice. Once combined you can add your bowl of dry ingredients.
Before you pour the batter into your cake dish make sure it is oiled with olive oil and a little bit of flour sprinkled on top. This is a sticky cake. If you prefer you can also use some parchment paper cut into a circle to ensure the cake does not stick to the bottom. Don’t forget to heavily olive oil the sides of the dish.
There is a lot of batter. I used a pie tin and had enough left over to make 3 ramekins of individual servings which was nice, the family had a taste test of the cake before it was served to guests.
Plan to bake the cake for about 55 minutes at 350 degrees!