Adapted from Maialino's Olive Oil Cake. Substituted almond & coconut flours for all purpose flour and monkfruit for refined sugar to make this SF/GF & low-carb/keto friendly. Love the addition of cloves to compliment the orange. Makes a very moist cake with a bread-pudding-like consistency. —RK Barry
1 3/4 cups
1 1/2 teaspoons
1 3/4 cups
1 1/3 cups
Extra-virgin Olive Oil
1 1/4 cups
1 1/2 tablespoons
Grated Orange Zest
Fresh Orange Juice
In This Recipe
Heat oven to 350. Prepare 9" springform cake pan with butter or spray. Line bottom of pan with parchment paper and butter or spray the paper.
Combine dry ingredients in a bowl and whisk till well combined. Combine wet ingredients in another bowl and whisk together till well combined. Add dry ingredients to wet ingredients and whisk together till just combined.
Pour batter into prepared pan and bake for 1 hour and 15 minutes, covering the pan loosely with foil for the last 30 minutes to avoid over-browning. Remove from oven when cake is golden brown and a tester comes out clean.
Place pan on a cooling rack and allow cake to cool in pan for at least 30 minutes before removing springform ring. Run knife around inside edge of pan, remove ring and allow cake to cool completely. Serve from base of springform pan to avoid cracking or breaking. Cake is very moist and tender.