Tarta de Almendra y Naranja (One‑Bowl Spanish Almond & Orange Cake)
A wintery, one‑bowl gluten‑free almond cake flavored with orange and extra‑virgin olive oil — lower‑carb and heart‑healthy.
Best for lower‑carb winter dessert or breakfast, with heart‑healthy fats
This Spanish‑inspired almond cake is one bowl, simple technique and winter citrus at its best: fragrant orange zest and juice with fruity extra‑virgin olive oil for moistness. Almond flour keeps carbs low while eggs give structure; a short rest before baking hydrates the almond meal for a tender crumb. Finish with a thin orange glaze and toasted sliced almonds for crunch if you like.
Ingredients
- 240 g finely ground almond flour
- 3 large eggs , room temperature
- 60 g granulated erythritol , or 80 g granulated sugar if not low‑carb
- 80 ml olive oil , mild, fruity variety
- 2 fresh orange zest , zest from 2 medium oranges
- 60 ml fresh orange juice , about 1 small orange
- 4 g Baking powder , about 1 teaspoon
- 1.5 g fine sea salt , about 1/4 teaspoon
- 5 ml Vanilla extract , 1 teaspoon
- 2.5 ml almond extract , 1/2 teaspoon (optional, for extra almond aroma) (optional – can be omitted)
- 30 g Sliced almonds , lightly toasted (optional – can be omitted)
- 10 g powdered erythritol , mix with 10–15 ml orange juice to make a thin glaze (optional) (optional – can be omitted)
Instructions
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1
Preheat the oven to 170°C. Grease a 20–22 cm (8–9 inch) round springform or cake pan, line the bottom with parchment, and lightly grease the parchment.
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2
In a large mixing bowl (one bowl, no mixer required) whisk the eggs with the erythritol vigorously for 1–2 minutes until slightly thickened. Stir in the orange zest, orange juice, vanilla, almond extract (if using) and olive oil until homogenous.
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3
Add the almond flour, baking powder and salt to the bowl. Fold with a spatula until just combined and smooth, scraping the sides; there should be a thick, pourable batter. Let the batter rest 8–10 minutes so the almond flour hydrates — this improves structure and crumb.
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4
Pour the batter into the prepared pan and smooth the top with an offset spatula. Sprinkle sliced almonds over the surface if using. Tap the pan once on the counter to release any large air pockets.
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5
Bake at 170°C for 30–40 minutes, rotating the pan once at 20 minutes, until the top is golden and a skewer inserted in the center comes out mostly clean with a few moist crumbs (do not overbake).
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6
Cool the cake in the pan on a rack for 10 minutes, then release the ring and transfer to the rack to cool another 20–30 minutes. If applying glaze: whisk powdered erythritol with 10–15 ml fresh orange juice to a thin pouring consistency and drizzle over the warm cake; allow glaze to set 10 minutes.
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7
Slice and serve at room temperature. Store wrapped at room temperature for 2 days or refrigerate up to 5 days; bring to room temperature before serving for best texture.