Orange, almond & olive oil cake

Posted by Lynda Przybylski on June 24, 2011 0 Comments

 

Prep:25 min   Cook:50-60 min   Makes: One 9-inch cake

This cake uses almonds two ways,sliced and ground. You can grind the almonds yourself,as outlined in the recipe or buy almond meal.  Eureka Lemon or Persian Lime EVOO may also be used.

1/4 cup, plus 2 tablespoons sliced almonds

6 ounces blanched almonds or 1 1/4 cups almond meal

1 cup flour

1 tablespoon baking power

4 large eggs at room temp

1 1/2 cups sugar

Zest of 1 medium orange,finely chopped (lemon or lime should be used if this flavored oil is used)

Juice of 1 medium orange(same as above)

1/2 cup fruity EVOO 

Powdered sugar, thinly sliced oranges, lemons or limes, fresh mint  

1-Heat oven 350 degrees. Sprinkle the sliced almonds evenly on the bottom and half way up the sides of an oiled 9-inch springform pan, making sure the almond stick to the pan.

2-If grinding the almonds yourself process the blanched almonds in a food processor until finely ground, almost like bread crumbs. Combine the ground almonds, flour and baking powder in a bowl;set aside.

3-Beat eggs in another bowl until frothy.  Slowly add the sugar;beat the mixture until it is light,think and lemon-colored. Slowly beat in the flour mixture;add thee orange zest ( lemon or lime), juice and EVOO, mixing just to combine.

4-Pour batter into the prepared pan;bake until skewer inserted in the center comes out clean, 50-60 min..  Cool: remove sides of the pan. Place the cake on a platter;sprinkle powdered sugar in a decorative pattern on top. Garnish with orange slices(lemon or lime);place mint leaves on the side.