Almond and Olive Oil Cake
Author: Paula Shoyer
Serves: 8 to 12
- ¾ cup sliced almonds (with or without skins)
- 1 cup sugar
- 3 large eggs
- ½ cup extra virgin olive oil
- 1 cup all-purpose flour
- ½ cup ground almonds
- 1½ tsp. baking powder
- ¼ tsp. salt
- 1 tsp. almond extract
- ½ tsp. orange zest (from one orange)
- spray oil containing flour
- Preheat oven to 350 degrees F. Trace an 8-inch round pan on parchment paper and cut it out with scissors.
- Grease and flour the pan, press in the parchment circle; and grease and flour the top of the parchment and sides of the pan.
- Sprinkle and spread the sliced almonds on the bottom of the pan to cover it.
- In a medium bowl, beat the sugar, eggs, and olive oil for about one minute at medium speed until creamy.
- Add the flour, ground almonds, baking powder, salt, almond extract, and orange zest and beat until combined.
- Pour the mixture over the sliced nuts.
- Bake fr 35 minutes, or until a skewer inserted in the middle of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes and then run a knife around the sides.
- Turn the cake onto a wire rack and let it cool.
- Serve the cake almond side up.
- Store it covered at room temperature for up to four days or freeze for up to three months.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2013/the-holiday-kosher-baker-review-and-giveaway
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