Orange, Olive Oil, + Almond Torte
from the kitchen of ali stafford
makes one 9 inch torte
INGREDIENTS
butter or nonstick cooking spray, for greasing the pan
3 large eggs
1 cup plus 1 tbsp sugar
Zest of 1 orange
1⁄4 cup freshly squeezed orange juice
2 tbsp Grand Marnier
3⁄4 cup olive oil
1 cup almond flour (fill the cup lightly)
1 cup all-purpose flour
1 tsp baking powder
11⁄4 tsp kosher salt
confectioners’ sugar, for serving
DIRECTIONS
Preheat the oven to 350 degress. Grease a 9-inch round pan with butter or nonstick spray. Line the bottom with a round of parchment paper. In a large bowl, whisk the eggs until foamy and combined, about one minute. Add the sugar and the orange zest and beat until slightly thickened and, when you lift the whisk from the bowl, a ribbon of the egg and sugar mixture trails behind, two to three minutes. Whisk in the orange juice, Grand Marnier, and olive oil, until combined. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir with a spatula to combine. Pour the batter into the prepared pan and bake for twenty-five to thirty minutes, or until the top feels springy to the touch and a tester inserted in the center of the cake comes out clean. Let the cake cool for ten minutes in its baking pan, then invert onto a cooling rack. Serve warm or at room temperature and using a fine-meshed sieve dust confectioners’ sugar over top.
