Almond Olive Oil Cake Recipe. Gluten-Free Friendly
Posted on 19th of March, 2010 by Lévana
This fantastic almond olive oil cake is one of my favorite cakes, and works perfectly on Passover. As much as I would like to make my life easier by minimizing Passover preparations, I have never had the heart to buy pre-made desserts. Those of you craving a Gluten-free cake anytime of the year, this olive oil cake is perfect. The ingredients in this olive oil cake – olive oil, whole ground almonds, red wine, are assertive and deliciously fragrant. You will want to make it olive oil cake round. Huh? Cake made with olive oil? You bet! Please don’t use the “light” olive oil variety, we really want the full-bodied olive oil in this olive oil cake, that’s what it’s all about!
I rarely make a cake that requires whipping egg whites, but when I do as in this almond olive oil cake, here’s my simple secret to insure the egg whites don’t flatten out on me. Instead of folding the egg whites into the finished cake batter, I whip them, then add the sugar to the whipped egg whites (now they are on solid, and the good volume of my cake – and yours – is guaranteed!), then add all other ingredients one by one.
When the price is right for almond flour in a price club or online, it’s alright to buy the almonds ground, just make sure they are whole – not blanched – almonds
6 egg whites
1/2 teaspoon salt
1 1/2 cups sugar
6 egg yolks
1/2 cup extra-virgin olive oil
2 cups flour (all purpose, whole wheat pastry or white spelt. Passover: substitute 1 1/2 cups potato starch)
1 tablespoon baking powder
¾ cup dry red wine
2 tablespoons orange zest
3 tablespoons unflavored brandy or rum
1 1/4 cups finely ground unblanched ground almonds (you can substitute hazelnuts, walnuts or pecans)
Preheat the oven to 350*f.
Whip the egg whites with the salt at high speed, until soft peaks form. Add the sugar gradually, beating after each addition, until the mixture is very stiff and glossy. Switch to low speed. Add the yolks and beat until just incorporated, then add the oil and beat until just incorporated, and so on, one ingredient at a time, until all ingredients are incorporated.
Pour the batter into a greased 10-inch springform pan or tube pan, and bake for 1 hour or a little longer, until a knife inserted in the center comes out clean. Unmold and invert onto a cooling rack.