Almond Citrus Olive Oil Cake
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
59
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Salt1 cup
Sugar3 large
Egg2 tsps
Orange Zest2 tsps
Lemon Zest1 cup
Whole Milk3 cup
Extra-Virgin Olive Oil2 tbsps
Orange Peel (grated)Directions:
1
Watch how to make this recipe
2
To make the cake: Preheat the oven to 350 degrees F
3
Lightly oil an 8-inch-diameter cake pan
4
Whisk the flour, baking powder, and salt in a medium bowl to blend
5
Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy
6
Beat in the milk
7
Gradually beat in the oil
8
Add the flour mixture and stir just until blended
9
Stir in the almonds
10
Transfer the batter to the prepared pan
11
Place cake pan on baking pan to collect any possible spills
12
Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes
13
Transfer to a rack and cool for 15 minutes
14
Remove cake and place on serving platter, top side up
15
Sift powdered sugar over the cake
16
To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend
17
Arrange the orange and grapefruit segments decoratively in a wide shallow bowl
18
Pour the blossom water mixture over
19
Cover and let stand 15 minutes for the flavors to blend
20
Cut the cake into wedges and spoon the citrus compote alongside