Rarely do I riff on a recipe where all the stars align - the end result is delicious and I wrote it down. I do not identify as a confident baker for this very reason. Following recipes, being precise and reading each step carefully is just something that brings me stress and not joy.
Enough about my struggles with baking and let’s get to a recipe that works! Below is an almond citrus cake that is light, fluffy, flavorful, and very forgiving. Top with a glaze, or not, slice and freeze for later, or eat right out of the pan - just enjoy!
Almond Citrus Cake
Dry Ingredients:
1 cup almond flour
1 cup All-Purpose Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp hemp seeds (optional but adds omegas)
Wet Ingredients:
2 eggs (room temp)
2 tbsp butter
2 tbsp olive oil
1 tsp vanilla extract
5 tbsp sugar (feel free to swap in honey or maple syrup)
2 tbsp maple syrup
3 tbsp full-fat greek yogurt
2 tbsp citrus juice
Mix all dry ingredients into a large bowl and set aside. In a saucepan, melt butter and sugar together. Take off the heat and cool.
Add all wet ingredients into the butter/sugar mixture and mix. Slowly add into dry ingredients and stir until combined.
Prepare a loaf pan with either butter and flour or parchment paper. Bake at 325 for 55 min. Allow five minutes to cool before removing from pan.
When serving, top with more citrus juice, fresh berries, and whipped cream or just enjoy toasted with a little butter.
Note: can be made gluten-free by swapping AP flour for another cup of almond flour
Almond cake topped with berries and whipped cream