This tender and aromatic cake combines the floral essence of orange blossom water with the richness of almonds. The result is a moist and fragrant delight that will transport you to the sun-soaked streets of Morocco.
1 ½ cups almond flour
½ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon Kosher Flake Sea Salt
¾ cup granulated sugar
3 large eggs
½ cup extra virgin olive oil or melted butter
1 teaspoon Madagascar "Bourbon Islands" Vanilla Extract
2 tablespoons Orange Blossom Flower Water
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
In a separate bowl, beat together sugar, eggs, melted butter, vanilla extract, and orange blossom water until well combined.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before serving. Dust with powdered sugar, if desired.