Dairy-Free Tunisian Orange and Almond Cake for Breakfast
A moist and fragrant Tunisian-inspired cake made with almond flour and orange zest, perfect for a special breakfast. Dairy-free and gluten-free.
Ingredients
- 2 cups Almond flour
- 2 tablespoons Orange zest
- 1/2 cup Orange juice
- 4 large Eggs
- 3/4 cup Sugar
- 1/2 cup Olive oil
- 2 teaspoons Baking powder
- 1/2 teaspoon Almond extract
- 2 tablespoons Powdered Sugar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 175°C. Grease and flour a 22.86 cm round cake pan.
- 2In a large bowl, whisk together almond flour, orange zest, and baking powder.
- 3In a separate bowl, whisk together eggs, sugar, orange juice, olive oil, and almond extract.
- 4Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- 5Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- 6Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 7Dust with powdered sugar before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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