Almond Olive Oil Cake

INGREDIENTS

• 3/4 cup sliced almonds (I used a combo of sliced almonds and chopped pistachios)

• 1 cup sugar

• 3 large eggs

• 1/2 good quality extra virgin olive oil

• 1 cup all purpose or whole wheat flour

• 1/2 ground almonds (don’t skip this step, this gives the cake it’s nutty texture)

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1 tsp almond extract

• 1/2 tsp orange zest (don’t skip this!!!!)

• coconut oil spray to spray pan

PREPARATION

Preheat oven to 350F. Trace an 8 inch cake pan and cut it out with scissors. Spray on with coconut oil and place round circular parchment paper inside. Sprinkle sliced almonds to cover the bottom of the pan. In a medium bowl or KitchenAid beat sugar, olive oil, and eggs to until creamy. Add flour, ground almonds, baking powder, salt, almond extract, and orange zest beating until combined. Pour the mixture over the sliced almonds.

Bake for 30-35 minutes, check the cake at 30 minutes by placing and toothpick in the middle of the cake. If it comes out clean, it is ready. Let cake cool for 10 minutes. Run a knife along the sides. Turn the cake on to a wire wrack to finish cooling. Once cool add a layer of confectioners sugar. Enjoy!