Passover Almond Cake
A dense, moist cake made with almond flour and citrus. No flour, no leavening — naturally Passover-friendly.
Ingredients
- — 2 cups (200g) almond flour
- — 3/4 cup (150g) sugar
- — 3 large eggs
- — 1/3 cup neutral oil (such as avocado or grapeseed)
- — Zest of 1 orange
- — Zest of 1 lemon
- — 2 tbsp fresh orange juice
- — 1 tsp vanilla extract
- — 1/4 tsp salt
- — Powdered sugar for dusting
Notes
This cake keeps well for 2–3 days at room temperature, covered. It actually improves slightly the next day as the citrus zest infuses further.
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the eggs, oil, sugar, orange juice, vanilla, orange zest, and lemon zest until smooth.
- Add the almond flour and salt. Stir until fully combined. The batter will be thick.
- Pour into the prepared pan and smooth the top.
- Bake for 30–35 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
- Dust with powdered sugar before serving.
Variations
- → Fold in 1/2 cup fresh or frozen blueberries before baking.
- → Add 1/4 tsp almond extract for a more intense almond flavor.
- → Top with sliced almonds before baking for texture.