Gluten-Free Tunisian Orange Cake

Ingredients

• 2 cups Almond Flour
• 4 large Eggs
• 1 cup Sugar
• 0.5 cup Olive Oil
• 0.5 cup Orange Juice
• 2 tbsp Orange Zest
• 2 tsp Baking Powder
• 0.25 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Take an 20.32 cm cake pan and coat it with a little olive oil, then dust it with a little almond flour to prevent sticking.
2. 2In a large bowl, combine 2 cups of Almond Flour, 2 tsp of Baking Powder, and 0.25 tsp of Salt. Whisk these dry ingredients together until they are well mixed.
3. 3In a separate medium bowl, beat together the 4 large Eggs and 1 cup of Sugar until the mixture is light in color and has increased in volume, appearing fluffy.
4. 4Slowly pour 0.5 cup of Olive Oil into the fluffy egg and sugar mixture while beating continuously. Next, stir in 0.5 cup of Orange Juice and 2 tbsp of Orange Zest.
5. 5Pour the wet ingredients from the medium bowl into the large bowl containing the dry ingredients. Mix gently until everything is just combined, being careful not to overmix.
6. 6Pour the batter evenly into the prepared 20.32 cm cake pan. Smooth the top with a spatula if needed.
7. 7Bake in the preheated oven for 35 to 40 minutes. The cake is ready when a toothpick inserted into the center comes out clean, and the top is golden brown.
8. 8Allow the cake to cool in the cake pan on a wire rack for 10 minutes. This helps the cake firm up before you remove it. After 10 minutes, carefully invert the pan to release the cake onto the wire rack to cool completely.

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