Description
A moist and flavorful cake combining the richness of olive oil with the tartness of cranberries and brightness of orange zest. Perfect for holidays or any special occasion.
Ingredients
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1 cup granulated sugar
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Zest and juice of 1 orange
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4 large eggs
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1/3 cup Greek yogurt
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3/4 cup extra virgin olive oil, plus 3 tablespoons
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1 tablespoon vanilla extract
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1 1/2 cups all-purpose flour
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1 cup fine almond flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1 teaspoon salt
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2 cups fresh cranberries
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1/4 cup sliced almonds
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Powdered sugar, for dusting
Instructions
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Preheat oven to 325°F (165°C). Grease and line a 9-inch springform pan.
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In a large bowl, combine sugar and orange zest. Rub together to release oils.
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Whisk in eggs until light and fluffy.
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Add Greek yogurt, olive oil, orange juice, and vanilla extract. Mix well.
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In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, cinnamon, and salt.
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Gradually add dry ingredients to the wet mixture, stirring until just combined.
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Fold in fresh cranberries.
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Pour batter into the prepared pan and sprinkle sliced almonds on top.
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Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Allow to cool in the pan for 15 minutes, then transfer to a cooling rack. Once cooled, dust with powdered sugar.
Notes
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For a citrus glaze, mix powdered sugar with orange juice and drizzle over the cooled cake.
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Frozen cranberries can be used; no need to thaw.
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Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American