Ingredients
- 1 cup all-purpose flour
- 1 cup ground almonds (blanched, no skins)
- ¾ cup granulated sugar
- 1 ½ tsp ground cardamom
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ cup neutral vegetable oil
- 2 large eggs
- Zest and juice of 1 large orange
- Zest and juice of 1 large lemon
Room-Temperature Glaze:
- 1 cup powdered sugar
- 1 to 2 tbsp of the remaining citrus juice (or water)
- Optional decoration: Chopped pistachios
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or loaf pan and line the bottom with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground almonds, sugar, ground cardamom, baking powder, and salt.
- Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the vegetable oil, eggs, the orange zest and juice, and the lemon zest and juice.
- Mix: Use a wooden spoon or spatula to stir the ingredients together until just combined and smooth. Do not overmix.
- Bake: Pour the batter into your prepared pan. Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean. Let it cool completely in the pan before removing.
- Glaze: Whisk the powdered sugar with 1 to 2 tablespoons of citrus juice until it forms a thick, pourable glaze. Drizzle over the completely cooled cake. Top with chopped pistachios if desired.