Almond & Olive Oil Citrus Cake

Serves 12

Ingredients

2 cups unbleached all-purpose flour

1 cup almond flour

2 teaspoons baking soda

1/8 teaspoons kosher salt

2 large eggs

1 1/2 cups granulated sugar

1 cup plain full-fat Greek yogurt

1 cup extra virgin olive oil

3 tablespoons finely grated citrus zest (lemon, orange or tangerine)

Confectioners’ sugar for garnish

Preparation

1. Position one oven rack in the middle of the oven. Preheat the oven to 350°F. Thoroughly grease and flour a 10 cup Bundt pan. Set aside.
2. Place the all purpose flour, almond flour, baking soda and alt in a medium bowl; stir lightly with a fork to mix and fluff.
3. In a large bowl, whisk the eggs with the sugar until combined and light. Whisk in the yogurt, then the olive oil. Add the flour mixture and the zest and mix until the flour mixture is all incorporated.
4. Pour the batter into the prepared pan. bake 45 to 60 minutes until a pick inserted in center of cake comes out clean. Cool in pan on wire rack for 20 minutes, then unmold onto wire rack to cool completely.
5. Just before serving, sprinkle cake with confectioners’ sugar.