This delicious cake comes together in seconds, is not finicky, and only uses almond flour. It bakes up light, but moist, and full of flavor. Perfect for afternoon tea or coffee.
2 ⅔ cup almond flour
1 ¼ cup sugar
5 large eggs
Zest of one orange
4 drops of almond extract
½ teaspoon vanilla extract
Vegetable cooking spray and parchment paper or flour and butter for lining the pan.
Sliced almonds for topping (optional)
Powdered sugar for dusting (optional)
Preheat oven to 350℉.
Spray a cake pan with cooking spray, put a parchment paper circle in the bottom of the pan, and spray the parchment paper. If you are using butter and flour, butter the pan and then dust with flour. You can use almond flour for this.
Mix together all of the ingredients.
Bake for approximately 30 minutes or until golden brown, and when you test with a toothpick, it comes out clean. The shallower the pan, the shorter the bake.
Let cool in the pan for 5 minutes before taking it out and letting it cool on a cooling rack for about 15 minutes before serving.
This is a rich cake, so I always make a half batch, and it works out great. Use 2 large eggs or 3 medium.
I also add a smidge more almond extract because I love the flavor.
You can keep it plain or top with sliced almonds as in the picture and dust with powdered sugar.