From my story, “Aluminum. Mine.”
½ cup olive oil
1 cup granulated sugar
½ cup honey
1 tbsp frozen concentrated orange juice
2 tsp orange zest
1 tsp vanilla extract
1 cup Passover cake meal
½ cup almond flour
2 tsp cocoa
¼ tsp cinnamon
½ tsp kosher salt
½ cup sliced almonds plus more for sprinkling
Confectioners’ sugar (for dusting)
Prepare an 8” Springform pan by spraying with non-stick spray and lining with parchment paper. Preheat the oven to 350˚F.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the olive oil, eggs, sugar, honey, frozen orange juice, vanilla, and the orange zest. Beat on medium high speed until the mixture is smooth and emulsified, about two to three minutes.
Sift together the Passover cake meal, almond flour, cocoa powder, cinnamon, and salt. (This step is more about uniformly mixing together the dry ingredients than sifting them. You may notice that some of the almond flour grains are large and will remain in the sifter. No problem! Add it to the mixing bowl after everything else has flowed through the sifter. You can also just place all of the dry ingredients in a bowl and mix them thoroughly with a whisk.)
Add the sifted dry ingredients to the mixing bowl, and mix on low speed just until they have been absorbed into the batter.
Add the ½ cup of sliced almonds, and mix on low speed just until combined.
Transfer the batter to the prepared Springform pan. Bake in the preheated oven for 30 minutes. Turn off the oven and continue baking for approximately fifteen to twenty additional minutes in the oven until the center is set, and a tooth pick comes out clean when inserted into the center of the cake.
Cool in the pan for ten minutes, then release the Springform pan and continue cooling on a rack.
To serve, sprinkle the top with additional sliced almonds and dust with confectioner’s sugar.