Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper for easier removal.
2. In a large mixing bowl, cream together the almond butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
3. Add the eggs, one at a time, beating well after each addition until fully incorporated.
4. Mix in the orange zest and juice, ensuring they are evenly distributed throughout the batter.
5. In a separate bowl, whisk together the almond flour, baking powder, and salt until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to ensure a tender cake.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once cooled, dust the top of the cake with powdered sugar before serving.