This cake has two of the qualities I love most in cake—
it gets better as the days go by, and it's great any time of the day—even breakfast.
1 cup sugar
1 orange, zest
3/4 cup olive oil
3 cups almond flour
1 1/2 teaspoons baking powder
1/2 t baking soda
1/2 teaspoon salt
Preheat your oven to 350º. Grease a cake pan and cover the bottom with parchment.
(Here's a short how-to video on how to cut parchment to fit a cake pan.)
Place the sugar in a large bowl. Zest the orange into the sugar. With clean hands rub the zest into the sugar to release its oils. Crack and whisk in the 3 eggs. Whisk for 30 seconds. Add the olive oil in a slow steady drizzle to the eggs while simultaneously whisking the mixture. Add the almond flour, sprinkle the baking powder, baking soda, and salt evenly over the almond flour and whisk. If the batter feels too thick to whisk, switch to a wooden spoon. Add the yogurt and mix. Pour your batter into the cake pan. Bake until a toothpick inserted at the center of the cake comes out clean. Somewhere near 50 minutes, but the exact time will depend on how warm your oven runs. All ovens are different.