Citrus Olive Oil Cake

Not a school recipe, but with all the beautiful citrus that’s been around this winter, I’ve been inspired to make the most of it. I know there are a million different citrus olive oil cakes out there, but this one is a keeper - it’s super moist from the olive oil, but not *too* moist. You know how cakes that plug themselves as "moist" sometimes end up being really dense? Not this one. This one has a great texture: light, but with a great bite. The almonds also give it really nice nuttiness that pairs really well with the citrus, which is infused throughout from both the juice and zest from lemon and orange. It also tastes even better the second day. Fabulous for breakfast with coffee, or if you’re feeling fancy, top with powdered sugar or whipped cream for dessert!I actually started by making this recipe gluten free and then backed into using regular flour so the recipe would be a little bit more accessible. To make gluten free, here is my mix:

• ¼ cup millet flour
• ¼ cup potato starch
• ¼ sweet white rice flour
• ¼ cup stone ground white rice flour

If you can't eat gluten - trust me when I say the gluten free version of this is GOOD. You won't know it doesn't have any of the good stuff.

Ingredients:

• 1 cup flour
• ¾ cup almond flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup olive oil
• ¾ cup sugar
• 3 eggs
• 2 tsp vanilla
• ½ cup orange juice
• ¼ cup lemon juice
• ½ tbsp orange zest
• ½ tbs lemon zest
• ¼ cup milk

Method:

1. Preheat the oven to 350
2. Mix dry ingredients together and set aside.
3. In a large mixing bowl, mix together olive oil and sugar.
4. Add eggs one at a time and beat well after each until incorporated and kind of fluffy (won’t get fluffy like if you were using butter, but don’t be afraid to really get after it!
5. Add vanilla, juices, zest and milk and beat thoroughly. The batter will be very wet - that’s okay! It’s what makes the cake so moist.
6. Spray your cake tin LIBERALLY with cooking spray - this cake wants to stick so this will help make sure it doesn’t. Or, cut a round of parchment paper using this technique: https://www.thekitchn.com/how-to-line-a-round-cake-pan-with-parchment-cooking-lessons-from-the-kitchn-78450
7. Bake at 350 for about 40-45 minutes until the cake is lightly and evenly browned on top, and a toothpick comes out clean.