Indulge in the delightful flavors of this gluten-free olive oil and blood orange cake. Made with almond and coconut flours, it's a Paleo-friendly treat that's perfect for any occasion. The combination of olive oil and fresh blood orange juice creates a moist and citrusy cake that's sure to please your taste buds.
Ingredients: 1 1/2 cups almond flour. 1/2 cup coconut flour. 1/2 cup honey. 1/2 cup extra virgin olive oil. 3 large eggs. 1/4 cup fresh blood orange juice. Zest of 2 blood oranges. 1 tsp baking soda. 1/2 tsp sea salt. 1 tsp vanilla extract. Fresh blood orange slices for garnish. Honey for drizzling, optional.
Instructions: Set the oven temperature to 175C 350F. Grease and place parchment paper inside a 9-inch round cake pan. Combine the sea salt, baking soda, coconut flour, and almond flour in a sizable mixing bowl. Mix the honey, extra virgin olive oil, eggs, blood orange juice, blood orange zest, and vanilla extract thoroughly in a separate bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. After filling the cake pan, level the top with the batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After letting the cake cool in the pan for ten minutes, take it out and let it cool fully on a wire rack. After the cake cools completely, decorate it with fresh blood orange slices and, if preferred, a honey drizzle. This delicious blood orange and olive oil gluten-free cake is sliced and served.