Orange Cranberry Rosemary Olive Oil Cake
Prep Notes
Cooking Time
30-40 minutes
Yields
6-8
Ingredients
1/4 cup good quality olive oil
4 eggs
1/4 cup coconut sugar
1/4 cup honey
1 1/2 cup almond flour (I use bobs red mill)
1 teaspoon baking powder
1 teaspoon baking soda
pinch sea salt
1 1/2 tablespoon fresh rosemary chopped or 1 tablespoon dried rosemary
zest 1 orange
1/4 cup fresh orange juice
1/2 cup -1 cup fresh cranberries
Directions
Preheat oven 350' grease a 8 inch cake pan with evoo and line with parchment paper
Put olive oil, eggs, coconut sugar and honey in the bowl of stand mixer with whisk attachment on high for a few minutes until it becomes thick and creamy.
Meanwhile whisk almond flour, baking powder, baking soda, sea salt and rosemary in a large bowl.
Pour the olive oil mixture into dry ingredients fold to incorporate. Add orange zest and juice.
Pour into prepared cake pan place a few extra cranberries and rosemary twig in center.
Bake for 35-40 minutes or until golden on top and toothpick comes out clean.
Allow to rest for 10 minutes before slicing.
I love to display this cake on the counter cover with a glass dome! it's so pretty