This Gluten-Free Olive Oil Cake with Almond Flour bursting with blueberries is a delicious twist on a classic dessert. Perfect for satisfying your sweet tooth without refined sugar. Dairy-free. Baking ...

Add the olive oil, orange zest and juice and briefly mix in before adding the ground almonds, baking powder and ground spices. Stir to combine and transfer to the prepared cake tin. Bake in the ...

The recipe includes plenty of butter, olive oil and yogurt to keep it deliciously moist. But, unlike cakes with a soft, fluffy texture, like my favorite Vanilla Cake, the addition of whole wheat and ...

Add the eggs and almond extract and beat well. Fold in the ground almonds and flour. Tip the cake mixture into the prepared tin and bake for 35 minutes. Test if the cake is cooked by inserting a ...

Nothing creates magic in the kitchen quite like baking a cake. The simple act of mixing flour, sugar, and butter transforms ordinary ingredients into something extraordinary. Each time you open the ...

Bake the cake. Scrape the batter into the prepared ... the orange zest, milk, olive oil, and almond extract and mix to combine. Add the dry ingredients. Mix until just combined (the batter will ...

Put the sugar, olive oil and eggs into the bowl ... and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds with 125g plain flour, gluten-free if required.

In a mixing bowl, combine breadcrumbs, almond flour, sugar and baking powder ... Pour into prepared cake pan. Set pan in cold oven and set to 350 degrees. Bake until cake is golden brown and ...

The cake is so intensely appley and so moist – because of the olive oil – that it needs to be ... (You can use ground almonds instead or, if you are making this for someone with a nut allergy ...