If you are looking for the moistest dairy free, gluten free cake, then this orange olive oil cake is a must! It is light, fluffy, not overly sweet and absolutely delicious.

  • SERVINGS:  6-8
  • PREP TIME: 20 Mins
  • COOK TIME: 45 Mins
  • TOTAL TIME: 1 Hr

Ingredients:

Wet Ingredients:

  • oil for pan
  • 1 orange, zested
  • 1 orange, juiced
  • 4 egg yolks
  • 1/2 cup olive oil
  • 1/2 cup sugar

Dry Ingredients:

  • 2 cups fine almond flour
  • 1/4 cup arrowroot flour
  • 1/ tsp baking powder
  • 1/2 tsp salt

Egg White Mixture

  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 3 tbsp castor sugar

Preparation:

STEP 1.

Preheat the oven to 325*F. Oil a 9 inch cake tin, line with parchment paper and set aside.

STEP 2.

In a bowl, whisk together the wet ingredients until smooth.

STEP 3.

Using a fine mesh strainer, sift the dry ingredients into the wet and whisk to combine.

STEP 4.

In a separate bowl using a stand mixer or hand mixer, combine the egg whites, cream of tartar and castor sugar. Mix on high until stiff peaks form and they have doubled in size.

STEP 5.

Add 1/2 of the egg whites to the batter and fold it in gently. Make sure you try not to remove the air from the whites and it is gentle. Once the first half is incorporated, do the same with the second half until the batter is smooth and one color.

STEP 6.

Pour the batter into the cake tin. Bake for 40-45 minutes until the top is golden brown and the cake is set. Remove and cool before removing from the tin.

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