Description
This Citrus Almond Cake is a delightful treat with a burst of orange and lemon flavors complemented by the nuttiness of almond flour. Moist and tender, this Mediterranean-inspired cake is perfect for any occasion.
Ingredients
Scale
For the cake:
- 1 cup almond flour
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup plain Greek yogurt
- â…“ cup olive oil
- 2 tablespoons orange zest
- 1 tablespoon lemon zest
- ¼ cup fresh orange juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
For dusting:
- Powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round cake pan. Line the bottom with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- Combine wet ingredients: In a large bowl, beat eggs and sugar until light. Add Greek yogurt, olive oil, orange zest, lemon zest, orange juice, vanilla extract, and almond extract. Mix until smooth.
- Combine wet and dry ingredients: Gradually stir in the dry ingredients until fully incorporated.
- Bake: Pour the batter into the pan and bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
- For a gluten-free version, replace all-purpose flour with a gluten-free blend.
- This cake pairs well with whipped cream or fresh citrus segments.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
