Afternoon Cake

 I love a simple one-bowl cake. This one never disappoints, and is easy to make gluten-free with your favorite GF flour.

Adapted from Small Victories

½ cup (100g) sugar
Grated zest of 1 orange
¼ cup fresh orange juice
½ cup (100g) extra-virgin olive oil
2 eggs
½ tsp vanilla extract
1 cup (120g) flour
½ cup (50g) almond flour, sifted
1 ½ tsp baking powder
½ tsp kosher salt
Powdered sugar for dusting

1. Preheat the oven to 350°F. Grease the bottom and sides of an 8-inch cake pan with a little olive oil, then line the bottom with a circle of parchment.

2. In a large bowl rub together the sugar and orange zest with your fingers until fragrant.

3. Whisk in the remaining ingredients until the batter is smooth.

4. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until golden brown and a toothpick inserted into the center comes out clean.

5. Let the cake cool in the pan on a wire rack. 

6. Invert cake onto a plate and dust lightly with powdered sugar before serving.