Alex and I both favor almond or vanilla desserts, and this olive oil cake is a perfect option to start or end your day. The flavors are light, subtle yet just sweet enough—and then, when you add the cream cheese frosting, your plate reaches a whole new level. The almond meal create a texture you may not be used to, as it is not as fine as a cake or coconut flour, but it is especially moist when the honeyed orange juice seeps through the just-risen cake.
*P.S. It’s gluten free, so make this for Passover or your gluten-free friends!!
2 cups almond meal, firmly packed into measuring cups
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon fine-grain sea salt
4 eggs
1/4 cup maple syrup
1/3 cup extra-virgin olive oil
One orange
1 teaspoon honey
4 ounces cream cheese, softened/at room temperature
2 tablespoons salted butter, softened/at room temperature
1 cup powdered sugar
1 teaspoon vanilla
Splash milk or creamer
1. Preheat oven to 325 degrees. Grease a 9-inch round pan with butter and dust with almond meal.
2. In a large bowl, stir almond meal, baking powder, baking soda, ginger and sea salt. In a medium bowl, whisk eggs, followed by maple syrup, olive oil and zest of half the orange.
3. Pour wet ingredients into dry bowl and stir with a spatula until just combined. Pour batter into prepared pan and bake for 40 minutes, or until center is firm to the touch.
4. Remove cake from oven and place pan on a wire rack. Meanwhile, in a small saucepan, heat orange juice and honey, stirring until combined. Using a brush, coat warm cake with orange juice — it should soak right in. Allow to cool before storing for up to one week.
5. While cake is cooling, make your cream cheese glaze/frosting: blend cream cheese, butter, powdered sugar, splash of milk, and vanilla in a standing mixer with whisk attachment until the glaze is fluffy and somewhat holds it shape. Fold in remaining zest of orange.
6. Serve cake warm with a dollop of cream cheese glaze.