Winter Citrus Almond Cake
This Winter Citrus Almond Cake is an ode to California in December. It’s perfect for those *chilly* 50° degree days. The cake has a bright burst of California citrus balanced with the slightly sweet almond notes. And, it’s gluten-free, how much more Califorian can you get!
all units: U.S. Imperial
- 1 c (200g) granulated sugar
- 1 tbsp zested mandarin orange
- 1 c (140g) superfine brown rice flour
- 1 c (100g) almond flour, any lumps broken up
- 3 large eggs
- ½ c (115g) greek yogurt
- ½ c (110g) extra-virgin olive oil, plus more for greasing
- 1 tsp almond extract
- 1 tbsp baking powder
- ½ tsp salt
- 2 c (240g) powdered sugar
- 2 to 3 tbsp freshly squeezed mandarin juice
- 2 tbsp finely chopped pistachios, for topping
- 9” or smaller bundt tin, double recipe for larger tin
Preheat the oven the 350°
In a large mixing bowl, mix the granulated sugar and mandarin zest. Rub the zest and sugar together to release the citrus oils. Then measure the remaining dry ingredients into the bowl.
Measure the liquid ingredients, including the yogurt into a separate medium bowl. The whisk into the dry ingredients.
Grease the baking pan with EVOO, pour the batter in and bake the cake for 45-50 mins. Remove and allow to cool.
Sift the powdered sugar into a mixing bowl, and zest more mandarin, and squeeze the mandarin juice, whisk until smooth. Glaze the cooled cake and garnish with chopped pistachios.