About the Recipe
Olive Oil & Orange Cake is a moist, fragrant dessert that blends the richness of olive oil with the bright, zesty flavor of fresh oranges. Often made without butter, the olive oil gives the cake a tender crumb and slightly fruity depth, while orange juice and zest add a refreshing citrus punch. It's a simple yet elegant cake—great on its own, dusted with powdered sugar, or topped with a light glaze or yogurt.
Ingredients
1 2/3 cups AP flour OR GF baking mix (w/o chick pea flour)
1/3 teaspoon baking powder
1/3 teaspoon baking soda
1/4 teaspoon salt
2 extra large eggs at room temperature, beaten lightly
1 1/4 cup granulated sugar
2/3 cup fruity extra-virgin olive oil
Scant 1 cup of milk
1 1/2 tsp orange zest, from about 3 medium oranges
Topping:
1/3 cup sliced almonds
3 tablespoons marmalade
1 T powdered sugar
Preparation
Step One = Preheat oven to 350. Lightly grease a 9” pan and cut a circle of parchment to fit the bottom.
Step Two - Whisk together flour, leavenings and salt. Whisk eggs and sugar together and add olive oil, milk and zest.
Step Three - Then mix liquids with flour mixture.
Step Four - Pour batter into prepared pan and bake until cake is firm and a tester comes out clean: approx 40 min.
For the topping:
Toast the almonds slightly and allow to cool. Cool cake for about 20 minutes, un-mold and put on serving plate. Warm the marmalade slightly and brush on top edges of cake. Press almonds into the sticky area. Dust whole top with powdered sugar.