Orange Almond Cake

Ingredients

• 1 1/2 cups (210g) gluten free flour (1:1) (see notes)
• 1 cup (100g) almond flour*
• 2 teaspoons baking powder
• 4 large eggs
• 1 1/4 cups (250g) granulated sugar
• 3/4 cup (180 ml) canola oil (or vegetable, safflower)
• 1 cup (240 ml) freshly squeezed orange juice
• 2 tablespoons orange zest ((from 2-3 oranges))
• 1 teaspoon pure vanilla extract

Instructions

1. 1

   Preheat oven to 325°F/165°C. Grease a 12-cup (10-inch) Bundt pan and set aside.

2. 2

   In a medium bowl mix together flour, almond flour, and baking powder. Set aside.

3. 3

   In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined, then turn off mixer. Using a spatula, fold in flour mixture just until combined. Don’t overmix.

4. 4

   Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely on a wire rack. To remove cake from the pan, let it sit for 15 minutes then run a knife along the edges and carefully invert it onto a plate.

5. 5

   Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.