Passover Almond Cake
A dense, moist cake made with almond flour and citrus. No flour, no leavening — naturally Passover-friendly.
- Prep
- 15 min
- Total
- 1 hr 5 min
- Servings
- 8
Ingredients
For 8 servings
- 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
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.
Notes
Allow about 1 hour 5 minutes total: 15 minutes of prep, 30 minutes baking, and 20 minutes cooling, including the first 10 minutes in the pan. Let the cake cool completely before dusting; a longer bake or slower cooling will add time. 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.
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.