ALMOND-OLIVE OIL and Orange CAKE

ALMOND-OLIVE OIL and Orange CAKE

My family and I have a severe sweet tooth, I have to admit. Dessert is a part of our everyday eating habits. But I have to blame why a baker was introduced on top of the world. Baker makes good stuff, the most artistic and comforting form of food, agree?

I met a friend at a grocery store that I go every day for the last 10 years and of course, we have nothing to talk about except the mmmmmmm …… food. She was the only person I met in my entire life who doesn’t like, want, and need a cake, cookie, or anything sweet stuff. But give her a bucket of fried chicken, fried fish, fried meat, anything that starts with fried; she will always say YES to that. That’s her weakness, maybe they call it fried tooth too? I’m glad I don’t have that. If I will tell you I have both, I know what you’re thinking; Psychopomps, whoever they are, are always ready, haha. I enjoy and love cakes and fried chicken but if I have to choose, I will ditch fried chicken. But why not enjoy both, moderation is the secret to enjoy life.

When you feel like you’re buttered up or you feel like wanting a sweet treat, that you don’t have to argue with your self-conscious mind, this cake is right for you. Still, you want extra goodness, top with vanilla whipped cream and pile any fruits of your choice on top. Or before baking, arranged sliced almonds on top-it will look grand.

I love this cake on its own, moist, just enough sweetness and added with orange that gives another layer of flavor. The texture is soft and fluffy that you will not even think that it’s made of finely ground nuts. The next time I’ll make this cake, it will be a layered gluten-free birthday cake because it bakes sturdy to hold another layer.

I first learned about whipping egg whites for chocolate lug cake when I was a housekeeper in Hongkong (now, I just realized I was 25 when I started baking). My employer was very patient teaching me and one thing that stuck to me, “when you turn the bowl upside-down and the whipped egg white doesn’t fall on your foot, then it’s ready”. Until baking school taught me to fully understand the science of whipping egg white to get that perfect cake. We don’t need to be a baker to master the technique of whipping egg whites, but if you love cake, it’s a skill you need to have and something to teach maybe to your grandkids later on.

I used two stabilizers for the egg white in this cake. Lemon juice, to help prevent over-beating. Two, sugar, because of its being hygroscopic in nature. beaten egg whites sit and hold their shape longer, allows to hold its shape better. Now, I can’t wait to have a slice of the cake.

ALMOND-OLIVE OIL AND ORANGE CAKE

A gluten-free, dairy-free, moist and soft delicious cake to enjoy over a cup of tea or coffee.
Print Recipe Pin Recipe
Yield : 8 serving
Prep Time 20 mins
Cook Time 30 mins

Ingredients
 

  • 4 Large Eggs, yolks and whites separated – room temperature
  • 1 Teaspoon Fresh lemon juice
  • 2 Tablespoon Granulated sugar
  • 2 Cups Almond flour
  • 1 Teaspoon Baking powder
  • ½ Teaspoon Baking soda
  • ½ Teaspoon Salt
  • ½ Cup Cane sugar
  • ¼ Cup Good quality Olive oil
  • ¼ Teaspoon Almond extract
  • 1 Teaspoon Vanilla extract
  • 1 Large Orange, zest and juice
  • 3 tablespoon Honey

Instructions
 

Preheat oven to 350°F, line the bottom and sides of an 8" cake pan

    Whipping egg whites

    • Using a clean, grease-free mixing bowl and whisk attachment (this can also be done by hand with a wire whisk too), whisk the egg whites at low speed creating large bubbles; continue mixing until the egg white foam increases in volume with smaller bubbles.
    • Add the lemon juice at the side of the bowl and increase the speed to medium, continue mixing until the bubbles become smaller and even in size.
    • Increase the speed to medium-high, continue mixing until the volume increased to approximately 3 to 4 times, then slowly incorporate 2 tablespoons granulated sugar in a stream at the side of the bowl. Once sugar is all added, increase the speed to high and continue mixing until stiff peak. when you lift the beater, the peak should stand straight and still glossy. STOP once it starts to curdle, as you are just 30 seconds away from overbeating it.

    Make the cake batter

    • In a medium mixing bowl, place the almond flour, baking powder, baking soda and salt; combine thoroughly.
    • In a larger mixing bowl, add the egg yolks, Cane sugar, olive oil, almond and vanilla extract. Whisk quickly to incorporate all the wet ingredients. Add the almond mixture and lightly whisk to combine.
    • Add 1/3 of the whipped egg whites and slowly incorporate to loosen the almond mixture. Add all the egg whites and gently fold until the batter is fully incorporated.
    • Slowly pour the batter into the prepared pan and bake for 30-35 minutes, until your tester comes out clean. Let it cool in the pan for 10 minutes then transfer to a serving plate.
    • warm the orange juice, zest and honey in a small saucepan until just about to boil and slowly, evenly pour on top of the cake. Let it cool completely, serve and ENJOY!
    DID YOU MAKE THIS RECIPE? Tag @cookmejoyathome on instagram so we can admire your masterpiece!!


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