Maialino’S Olive Oil Cake {Adapted By Becca Fox}

• 1 cup almond flour
• 1 cup coconut flour
• 1 3/4 cups coconut sugar
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon baking soda
• 1/2 tablespoon baking powder
• 1 1/3 cups extra virgin olive oil
• 1 1/4 cups almond milk (unsweetened vanilla)
• 3 large eggs
• 1 teaspoon lemon zest
• 1/4 cup orange juice
• 1/4 cup Cointreau

1. Followed all other instructions. Cake came out beautifully. I attempted to do my "fast freeze" method without thinking the cake diameter was too large to flip with my hand (without a cake board)...won't do that next time because the cake cracked & had a few indentations from my fingers.
2. Heat the oven to 350u0b0 F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
3. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, lemon zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
4. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
5. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours or wrap in seran wrap & freeze to cool.

almond flour, coconut flour, coconut sugar, salt, baking soda, baking powder, extra virgin olive oil, almond milk, eggs, lemon zest, orange juice

Taken from food52.com/recipes/81193-maialino-s-olive-oil-cake-adapted-by-becca-fox (may not work)