Olive
Oil Cake Recipe
A
good olive oil cake isn't overly sweet, so it can just as easily be a breakfast
treat or an afternoon snack as it can be a dessert.
Ingredients
:
3
large eggs
1-1/2
cups sugar
3/4
cup extra virgin olive oil
3/4
cup ground almonds
1/2
cup 2% milk
4
teaspoons grated orange zest
1
teaspoon vanilla extract
1-3/4
cups all-purpose flour
2
teaspoons baking powder
1/2
teaspoon salt
3/4
cup confectioners' sugar
2
to 3 tablespoons orange juice
Sliced
almonds, toasted, optional
Preheat
oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat
eggs on high speed 3 minutes. Gradually add sugar, beating until thick and
lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest
and vanilla. In another bowl, whisk flour, baking powder and salt; fold into
egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a
toothpick inserted in the cake comes out clean, 45-50 minutes. Cool in pan 15
minutes before removing to a wire rack to cool completely.
For
icing, in a small bowl, whisk confectioners’ sugar and enough orange juice to
achieve a drizzling consistency. Drizzle over cake. If desired, sprinkle with
almonds.
Test
Kitchen tips :
To
remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Try
this cake with ground pistachios and lemon zest instead of almonds and orange
zest.
