Ingredients
200g (2 cups) ground almonds (finely ground for a smooth texture)
100g (¾ cup) all-purpose flour (or almond flour for a gluten-free version)
5g (1 tsp) baking powder
½ tsp cinnamon (adds warmth and depth)
¼ tsp salt
150g (¾ cup) granulated sugar
large eggs (room temperature)
120ml (½ cup) olive oil (for a moist and light cake)
120ml (½ cup) freshly squeezed orange juice
Zest of 1 orange (enhances Mediterranean flavors)
5ml (1 tsp) vanilla extract
For the syrup
150g (¾ cup) granulated sugar
120ml (½ cup) water
1 cinnamon stick
5ml (1 teaspoon) lemon juice (for a subtle tang
Directions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan for easy release.
In a medium bowl, whisk together ground almonds, flour, baking powder, cinnamon, and salt.
In a separate large bowl, beat the sugar, eggs, and olive oil until smooth and well combined. Stir in the orange juice, zest, and vanilla extract.
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid over-mixing.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, heat sugar, water, cinnamon stick, and lemon juice in a small saucepan. Simmer for 5-7 minutes until the sugar dissolves. Remove the cinnamon stick and let the syrup cool slightly.
Once the cake is done, remove it from the oven and let it cool for 10 minutes. Pour the warm syrup over the cake evenly and let it soak in completely.
Let the cake cool before slicing. Serve with a dusting of powdered sugar, slivered almonds, or a drizzle of honey for extra flavor.
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