Zutaten für Almond Citrus Olive Oil Cake
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- 3 large eggs
- Zest of 1 ½ oranges (1 whole orange for cake, ½ orange for compote)
- Zest of ½ lemon
- ½ cup (120ml) whole milk
- ½ cup (120ml) extra virgin olive oil
- ½ cup (60g) slivered almonds
- Powdered sugar, for sifting (as needed)
- No direct use as 'peel'; used as orange zest (see Orange Zest entry for quantity)
- 1 tablespoon orange blossom water
- 1 whole orange (for segments, contributing to 2 tablespoons reserved juice)
- 1 pink grapefruit (for segments, contributing to 2 tablespoons reserved juice)
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Zubereitung von Almond Citrus Olive Oil Cake
- Preheat oven to 350°F (175°C). Lightly oil an 8-inch diameter cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together 1 ½ cups (190g) all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, using an electric mixer, beat together ¾ cup (150g) granulated sugar, 3 large eggs, and the zest of 1 orange and ½ lemon until pale and fluffy (about 5 minutes).
- Beat in ½ cup (120ml) milk.
- Gradually beat in ½ cup (120ml) extra virgin olive oil until fully incorporated.
- Add the dry flour mixture to the wet ingredients and gently stir until just combined. Be careful not to overmix.
- Stir in ½ cup (60g) slivered almonds.
- Transfer the batter to the prepared cake pan and spread evenly.
- Place the cake pan on a baking sheet to catch any spills.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the citrus compote: In a small bowl, combine the zest of ½ orange, 1 tablespoon orange blossom water, and 2 tablespoons of juice reserved from segmenting the oranges and grapefruits.
- In a wide shallow bowl, arrange segments of 1 orange and 1 grapefruit decoratively.
- Pour the orange blossom water mixture over the citrus segments.
- Cover and let stand for at least 15 minutes to allow the flavors to meld.
- Once the cake is completely cool, sift powdered sugar over the top.
- Cut the cake into wedges and serve alongside the citrus compote.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
139g
Fat
19g
Carbs
19g
