Blood Orange and Almond Olive Oil Snack Cake
This Blood Orange and Almond Olive Oil Snack Cake is a delightful dessert option for your brunch menu celebrating the springtime flavors of this elegant citrus fruit.
Ingredients
- 1/2 cup almond olive oil blend
- 1/4 cup plain greek yogurt
- 1 teaspoon vanilla extract
- Zest and juice from 2 blood oranges about 1 tablespoon zest and 1/4 cup juice
- 2 large eggs
- 1 cup amaretti cookies ground up will yield about a 1/4 cup
- 3/4 cup almond flour
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/4 cup powdered sugar for garnish
- 1/4 cup toasted sliced almonds for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan with butter and flour. Set aside while prepping batter.
- In a large bowl, measure out granulated sugar. Zest blood oranges and, using your hands, work the zest into the sugar to infuse it with the blood orange zest. To that same bowl, add almond flour, all-purpose flour, baking powder, baking soda, and kosher salt. Whisk to combine.
- In a food processor fitted with the chopping blade, add amaretti cookies and grind them up. Add them to the flour mixture and stir to combine.
- In a separate medium bowl, whisk eggs, blood orange juice, yogurt, almond-olive oil blend, and vanilla extract until well combined.
- Add wet ingredients to the dry ingredients and fold the mixture together. Pour batter into the prepared baking pan. Bake for 35-40 minutes until cake tester comes out clean in center and edges of cake are golden.
- Cool completely before garnishing with powdered sugar and the toasted almonds.