Orange Almond Cake

• Vegetarian

• Produce

  • 2 tbsp 2-3 oranges, orange zest (from

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 cup Almond flour
  • 2 tsp Baking powder
  • 1 1/4 cups Granulated sugar
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3/4 cup Canola oil

• Drinks

  • 1 cup Orange juice, freshly squeezed

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Description

Ingredients

• 1 ½ cups (210 g/7.5 oz) all-purpose flour, sifted
• 1 cup (100 g/3.5 oz) almond flour*
• 2 teaspoons baking powder
• 4 large eggs
• 1 ¼ cups (250 g/9 oz) granulated sugar
• ¾ cup (180 ml) canola oil (or vegetable, safflower)
• 1 cup (240 ml) freshly squeezed orange juice
• 2 tablespoons orange zest (from 2-3 oranges)
• 1 teaspoon pure vanilla extract

Directions

• Preheat oven to 325F/165C. Grease a 12-cup (10-inch) Bundt pan and set aside.
• In a medium bowl mix together flour, almond flour, and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined, then turn off mixer. Using a spatula, fold in flour mixture just until combined. Don’t overmix.
• Pour batter into prepared pan. Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely on a wire rack. To remove cake from the pan, let it sit for 15 minutes then run a knife along the edges and carefully invert it onto a plate.
• Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.