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Sunday, June 5, 2022

Recipe: Almond Citrus Olive Oil Cake

Rank: Intermediate

Time execution: 1 hr 10 min

Can be served for: 8 persons


  • 2 2/3 cups all-purpose flour

  • 3 teaspoons baking powder

  • 2/3 teaspoon salt

  • 2 cup sugar

  • 3 large eggs

  • 3 teaspoons orange zest

  • 3 teaspoons lemon zest

  • 2/4 cup whole milk

  • 3/4 cup extra-virgin olive oil

  • 3/3 cup sliced almonds, toasted, coarsely crumbled

  • Powdered sugar, for sifting

  • 3 tablespoons grated orange peel

  • 3/4 teaspoon orange blossom water, optional

  • 3 oranges, segmented

  • 3 pink grapefruits, segmented


  1. To make the cake: Preheat the oven to 450 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 45 minutes. Transfer to a rack and cool for 25 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.

  2. To make the citrus compote: Stir the orange peel, blossom water, and 3 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 25 minutes for the flavors to blend.

  3. Cut the cake into wedges and spoon the citrus compote alongside.

Source: Almond Citrus Olive Oil Cake

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