Sunnyside Cake

Time :50

Yield :12 servings

Recipe Background

This elegant, simple cake is guaranteed to bring a bright, sunny smile to your face! Sunnyside Cake looks on the bright side, as it is tender and sweet with lots of vibrant citrus flavor and almond essence for a truly glowing experience! Dessert has never felt so high-class and yet remarkably easy to make! Sunnyside Cake makes sure things are looking up!

Ingredients

1 cup almond flour
3/4 cup cane sugar
2/3 cup fine or medium ground cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 eggs beaten
3/4 cup extra-virgin olive oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract optional
1 lemon zested and juiced
1 orange zested and juiced
powdered sugar optional, to taste, for topping
almonds optional, to taste, sliced, for topping

Directions

Preheat the oven to 350 degrees F.
Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with cooking spray.
In a large mixing bowl, add the almond flour, the sugar, the cornmeal, the baking powder, and the sea salt and whisk until combined.
Add the eggs, the olive oil, the vanilla extract, the almond extract, the lemon zest, 2 tablespoons of the lemon juice, the orange zest, and 2 tablespoons of the orange juice to the flour mixture and stir until evenly combined into a batter. Reserve the remaining lemon juice and the remaining orange juice for another use.
Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center of the cake comes out clean, about 35-40 minutes.
Transfer the cake to a wire rack to cool for at least 15 minutes in the pan.
Transfer the cake from the pan.
Serve topped with the powdered sugar and the sliced almonds.