Now that we know a bit more about olive oil itself, it’s time for the fun part. Get your apron on and let’s start cooking! This cake combines all the wonderful flavors of oranges, almonds and the light, sweet-tasting olive oil.
- 2 small oranges
- 1 lemon
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 4 eggs
- 1/2 teaspoon salt
- 1 1/2 cups white sugar
- 6 oz finely chopped almonds, toasted
- 2/3 cup olive oil
- Confectioners’ sugar for dusting
Go ahead and preheat your oven 350 F, or 175 C and get your springform pan out of the crowded cabinet.
In a large skillet- place whole oranges & lemons together and cover with water. Simmer them over medium heat for 30 minutes. Remove from heat, drain, cool.
Cut the lemon in half & discard the pulp and seeds. Cut the oranges in half and discard the seeds, keeping the pulp. Place the lemon rind & orange halves into a food processor and chop until fine.
In a large bowl- sift flour & baking powder together. Set aside.
In a large mixing bowl- whisk eggs & salt until foamy. Gradually beat in the sugar.
Gently fold the egg/salt/sugar mix into the flour. Add chopped fruit & nuts. Add olive oil. Mix for just one minute, it is important not to over-mix.
In your 10-inch springform- pour batter into pan.
Bake for 15 minutes, or until center of cake is set. Allow to cool. Dust with confectioners’ sugar and you’re ready for a little slice of heaven. Enjoy!