Cranberry Orange Olive Oil Cake

Name: Cranberry Orange Olive Oil Cake
Total time: 2700 s
Yield: 8 people
Cuisine: American
Ingredients: 4 large egg whites (room temp); 50 g sugar; 100 g sugar; Zest of 1 orange; 60 g fresh orange juice; 105 g extra virgin olive oil; 4 large egg yolks (room temp); 200 g super fine blanched almond flour; 30 g tapioca flour/starch; 1 1/2 tsp baking powder; 1/4 tsp salt; 170 g fresh cranberries

lindschap @lindschap

North Carolina, United States

From Bob's Red Mill and @anacooksagain

lindschap @lindschap

North Carolina, United States

From Bob's Red Mill and @anacooksagain

Saved

Ingredients

45 minutes

8 people

4large egg whites (room temp)
50 gsugar
For the Batter
100 gsugar
Zest of 1 orange
60 gfresh orange juice
105 gextra virgin olive oil
4large egg yolks (room temp)
200 gsuper fine blanched almond flour
30 gtapioca flour/starch
1 1/2 tspbaking powder
1/4 tspsalt
170 gfresh cranberries

Saved

Steps

45 minutes

1

Preheat oven to 325º and line 9" round pan with parchment paper
2

In a bowl, add 4 egg whites and whip on medium high speed until foamy. Gradually add 50g sugar and continue to whip until the egg whites hold firm peaks.
3

In another large bowl, add the 100g sugar, orange zest, orange juice, olive oil, and egg yolks and whisk until well combined
4

Into the same orange mixture, add almond flour, tapioca flour, baking powder, and salt. Whisk until well combined
5

Using a silicone spatula, fold 1/3 of the whipped egg whites into the batter until combined. Fold in the remaining egg whites until just combined.
6

Scoop the batter into the prepared pan and smooth the top
7

Top it with cranberries and bake until a toothpick inserted comes out clean - around 45 minutes