Orange Scented Almond Passover Snack Cake (GF) is a light, moist, one bowl, dairy-free, gluten-free, easy cake for Passover and all year long!
I feel like every year home cooks are interested in two specific types of recipes for Passover; Seder entrees and desserts.
We want brisket and we want cake….simple as that….
For brisket, I have you covered with my Easy Passover Braised Brisket. If you want chicken there is Chestnuts and Mushroom Stuffed Chicken and Roasted Balsamic Chicken Thighs with Blistered Cherry Tomatoes
But now on to better things….sweeter things….
Dessert things.
Or maybe it’s not dessert you’re looking for, per say.
In a Jewish household, especially mine, any holiday calls for a movable feast. An endless trail of nosh, I could eat, just a little bite…..
This cake is not simply a dessert! This is tea cake you leave on the counter with a knife permanently nestled in the cake tin. so passer-byers can simply shave off a piece on their way through the kitchen. It’s the cake you quickly throw together because cooking for the Seder took ages and you’re just too tired to think about dessert. It’s the cake you bring to someone’s house for a meal because you have no clue what they like.
Your new favorite cake for Passover and all year round cake!
Orange Scented Almond Passover Snack Cake (GF) is incredibly light and fluffy. The almond flour and olive oil make this cake super moist and tender. My secret to giving this cake extra citrus flavor is rubbing the orange zest into the sugar, infusing the sugar with the citrus oil. It’s a little trick you should use anytime you are incorporating zest into a baked good!
This cake is simple and only has FIVE ingredients. Yes! That’s all! It’s not too sweet and wonderful for anytime of year! This cake is naturally gluten free without any shenanigans.
Orange Scented Almond Passover Snack Cake (GF) is easy, delicious, and contains only 5 ingredients.
How do I stay stress free during Passover? I don’t buy any artificial/imitation products or any specialty products other than matzah and matzah meal. That means no potato starch, no imitation vanilla, no imitation mustard or bottled sauces. This allows me to keep my holiday food bill costs down, my shopping hassle free, and my pantry clear.
Not using any processed or artificially flavored ingredients allows me and my family to eat cleanly on Passover. It makes my body feel better and gives me piece of mind because I know what my family is eating.
For more Passover friendly bakes and dessert, try my Whole Wheat Passover Rolls, Apricot & Nut Dark Chocolate Truffles, Passover Pear-Raspberry Almond Crumble, and more!
If you want to see how this cake is made, watch my reel, here!
Orange Scented Almond Passover Snack Cake (GF)
Ingredients
- ½ cup + 1 rounded tablespoon white sugar
- zest 1 very large orange
- 3 large eggs at room temperature
- 5 tablespoons orange juice from the zested orange
- 6 tablespoons + 1½ teaspoons extra virgin olive oil
- 3 cups + 2 tablespoons almond flour
- sliced almonds for garnishing
- powdered sugar for dusting
Instructions
- In a small bowl, combine the zest of a very large orange with the white sugar. Use a fork to work the zest into the sugar. This will release and infuse all the citrus oils into the sugar. The sugar will appear to have a light orange hue to it. That is what you need.
- Preheat the oven to 325 °F. Line an 8X8 cake tin with parchment paper. Place the tin on a cookie sheet and set aside.
- Add the infused sugar and the room temperature eggs into the bowl of a stand mixer with a wire whisk attachment. (If not, a large bowl with a hand mixer works fine here)Whip the eggs with the infused sugar on high for several minutes until the mixture grows more than triple more in size. The end result is a pillowy, thick, mousse-like texture.
- With the mixer on low, slowly add the orange juice and oil and allow it to combine.
- Remove the bowl from the mixer and use a silicone spatula and gently fold the almond flour into the batter until no flour remains visible (be careful not to deflate the eggs). Don't add the almond flour all at once. Spoon it in slowly.
- Slowly pour the batter into the prepared pan and sprinkle the top with slivered almonds. Place the cake in the oven for roughly 35 minutes, until a toothpick comes out cleanly and the top of the cake is golden brown.
- Remove the cake from the oven and allow it to cool in the tin on a wire wrack.
- Once completely cooled, dust the top of the cake with powered sugar and enjoy!
Happy baking and Happy Passover!!
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