This tender cake is the perfect all-purpose treat for the holidays. Serve it for breakfast, an afternoon snack or dessert. A simple dusting of powdered sugar will dress it up, or enjoy it with fresh fruit and whipped cream. We love the herbal flavor and golden color that saffron adds to the cake, but feel free to skip it, too.
1 1/4 cup whole wheat pastry flour, plus more for pan
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
Pinch crumbled saffron (optional)
1/2 cup unsweetened plain or vanilla almondmilk
3/4 cup sugar
1/2 teaspoon pure almond extract
3/4 cup extra-virgin olive oil
Preheat the oven to 350°F. Lightly coat a 9-inch round cake pan with spray oil. Line the pan with a parchment round and coat with spray oil. Dust the parchment with flour and tap out excess.
In a large bowl, whisk together pastry flour, almond flour, baking powder, cinnamon, salt and saffron (if using). In a separate large bowl, whisk together eggs, milk, sugar and almond extract until blended. Gradually whisk in oil until evenly blended. Add flour mixture to oil mixture and whisk until smooth.
Pour batter into the prepared pan and bake until a toothpick inserted into center of cake comes out clean, about 35 minutes. Let cake cool in the pan on a wire rack for 10 minutes. Invert cake onto the rack to cool completely.
Per Serving:360 calories (210 from fat), 24g total fat, 3.5g saturated fat, 60mg cholesterol, 150mg sodium, 31g carbohydrates, (3 g dietary fiber, 17g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.