1 hour and 10 minutes

All-purpose flour, 3 Oz
Almond flour, 1,5 Oz
Baking powder, 1 1/2 teaspoons
Kosher salt, 1 teaspoon
Large eggs, 3
Granulated sugar, 20 Oz
Extra-virgin olive oil, 9,5 Oz
Pure vanilla extract, 1/2 teaspoon
Pure almond extract, 1/4 teaspoon
Grated zest of 1/2 medium orange
Orange juice, 3 Oz
Powdered sugar


Preheat oven to 350°F. Grease and sprinkle with flour a 9-inch ring mold or a springform pan and set aside.

Then, in a medium bowl, whisk together the flour, the almond flour, the baking powder and the salt to thoroughly combine them and set aside.

Into a large mixing bowl, crack the eggs and whisk them lightly to break up the yolks. Add sugar to the bowl then whisk it in thoroughly in both directions for 30 seconds. Add the olive oil and whisk until the mixture is lighter in color and has thickened slightly, for about 45 seconds. Whisk in the extracts and the zest, followed by the orange juice.

Add the dry ingredients to the bowl and whisk until they are combined; continue whisking until you have a smooth, emulsified batter, for about 30 more seconds.

Pour the batter into the prepared pan and bake the cake for about 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning.

When the cake begins to pull away from the sides of the pan, springs back lightly when touched and a cake tester inserted in the center comes out clean, it is done.

Allow the cake to cool for 10 minutes in the pan, gently remove the cake from the pan and allow it cool completely on a rack. Then dust with powdered sugar before serving.

Thanks to: Jovina Cooks Italian