How to Make Olive Oil & Orange Blossom Almond Cake
-
Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line bottom with parchment.
-
In a bowl, whisk together eggs, honey, olive oil, orange juice, orange zest, and orange blossom water until smooth.
-
Add almond flour, baking powder, and salt. Mix until combined.
-
Pour batter into the pan and smooth the top.
-
Sprinkle chopped pistachios evenly over the surface.
-
Bake for 30-35 minutes, or until golden and a toothpick comes out clean. Cool completely before slicing.
Pro Tips for Perfect Olive Oil & Orange Blossom Almond Cake
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of almond flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Olive Oil & Orange Blossom Almond Cake?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Olive Oil & Orange Blossom Almond Cake?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for almond flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.