Blood Orange and Cardamom Olive Oil Cake

5 from 1 vote

Blood Orange and Cardamom Olive Oil Cake

Rich, tender, and flavorful cake infused with orange zest and a slight grassy note of olive oil and floral hint of cardamom makes for a delicious and easy dessert. Topped with thin slices of blood orange in a syrup, this makes a stunning presentation.

Course Dessert

Cuisine American

Keyword american, cake, cardamom, dairy-free, dessert, nightshade-free, orange, vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 260kcal

Author Jenny Ross

Ingredients

For the Orange Topping

1 blood orange sliced as thin as possible
3 tablespoons allulose

For the Cake

2/3 cup almond flour
1/4 cup allulose
2 tablespoons protein powder sugar-free vanilla flavor
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon cardamom ground
1/8 teaspoon xanthan gum
1 egg
1/4 cup cashew milk or almond milk
1/4 teaspoon stevia glycerite or another 1/3 cup allulose
1/8 teaspoon orange oil
1/4 cup extra-virgin olive oil

Get Recipe Ingredients

Instructions

Preheat the oven to 350ºF.
Grease a 6-inch round cake pan and line the bottom and sides with parchment paper. Spray the paper lightly. Sprinkle the bottom with the 3 tablespoons of allulose and lay the orange slices in overlapping circles in the bottom. Bake at 350ºF for 15 minutes to melt the allulose while you prepare the cake.
Combine the almond flour, allulose, protein powder, baking soda, salt, cardamom, and xanthan gum in a blender and pulse to combine. Add the egg, cashew milk, stevia, and orange oil and blend until smooth. Add the olive oil and stir until combined
Pour into the pan over the baked orange slices and bake at 350ºF for 25-30 minutes, or until golden and a toothpick comes out with only a few crumbs on it when tested. Cool completely before removing and serving.

Notes

Protein:Energy Quotient [calories]: 0.21, Protein % of calories: 12.1%

Nutrition