4 large eggs
1/2 cup sugar
1 large orange, zested
1/2 cup coconut or avocado oil
1 tsp almond extract
1 tsp orange blossom water
2 cups almond flour
1/4 cup sliced almonds
Confectioners’ sugar, for garnish
Preheat oven to 350°F.
In a large mixing bowl, whisk the eggs and slowly add the sugar. Beat to a creamy consistency.
Add the oil and orange zest and mix well.
Add almond extract, orange blossom water and almond flour and mix to a smooth batter.
Pour the batter into a 9-inch cake tin lined with parchment paper.
Sprinkle almonds over the top of the cake.
Bake for 20 to 25 minutes until cake is a golden color.
Let cool, then sprinkle with confectioners’ sugar.