Description
Indulge in the delightful flavors of this citrus-infused almond cake, a Mediterranean-inspired dessert that is both light and satisfying. The combination of almond flour, citrus zests, and olive oil creates a moist and flavorful cake that is perfect for any occasion.
Ingredients
Scale
For the Cake:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- Zest of 1 orange
- Zest of 1 lemon
- 3 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
For Topping:
- Sliced almonds
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- Mix Sugar and Citrus Zests: In a large bowl, combine the sugar with the citrus zests and rub them together. Add eggs, Greek yogurt, olive oil, vanilla extract, and almond extract. Whisk until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Bake: Pour the batter into the pan, smooth the top, sprinkle with sliced almonds, and bake for 35–40 minutes until a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- This cake stays moist for several days and tastes even better the next day.
- For extra citrus flavor, drizzle with a simple orange glaze.
- Substitute sour cream for Greek yogurt if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
