Gluten-Free Orange Almond Loaf Cake

Preheat the oven to 325°F (162°C) and line a standard loaf pan with parchment paper.

In a medium bowl, whisk together the cane sugar and orange zest until fragrant. Add the eggs and whisk until smooth.

Whisk in the orange juice, olive oil, and almond extract until fully combined.

Add the almond flour, potato starch, brown rice flour, baking powder, and sea salt. Whisk until the batter is smooth and pourable, breaking up any lumps.

Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with a little extra cane sugar (optional).

Bake for 55–65 minutes, until golden on top and a toothpick inserted in the center comes out clean

Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack (about 1 hour) before slicing and serving.