Orange Almond and Olive Oil Cake Dessert Recipe

Years ago, when reading about different uses for olive oil, I saw a recipe for an olive oil cake and wondered why I had never tried baking something like this before. If butter and other kinds of oil work in most cakes, why not use olive oil with its fruity flavor to create an unusual cake? Italians have been using olive oil in their cake baking for centuries.

I love the complex flavors in this Orange Almond and Olive Oil Cake recipe, and the taste that the olive oil brings to the cake. Baking with olive oil provides a fruitier flavor and a bit heavier texture.

Use an extra virgin olive oil with a strong, fruity character to bring the almond and orange flavors together in a unique way. If you want, accompany this with a big bowl of mixed berries.

It is important to use a good quality olive oil that has a fruity flavor with a slight biting, peppery taste. A good way to find an olive oil you like is to visit a market or specialty store that has an olive oil bar for tasting. You can try out a number of different styles and varieties that can be very helpful in developing your olive oil preferences. I prefer a full-bodied extra virgin full of fruity olive richness -- a pure olive oil may be good for sauteing but won't hold up in the flavor department for this recipe. Extra virgin is the way to go here.

Olive oil and almonds may seem like a strange dessert combination, but they shine in this light, very moist dessert cake. The orange juice adds just the right contrast in flavor to the almonds and heightens the fruity extra-virgin olive oil flavor. The olive oil and orange juice have a secondary benefit, keeping the cake moist up to a day after baking. In fact, this cake seems to taste better the day after it's made It becomes slightly crispy on the outside with a pretty layer of sliced almonds on top, while remaining moist and rustic textured on the interior.

This Orange Almond and Olive Oil Cake Recipe is often my go-to dessert when I have little time but want big flavor. Depending upon the season, serve the cake with a compote of fresh sliced strawberries, mixed berries, oranges or peaches.

Orange, Almond and Olive Oil Cake

    Prep Time: 20 minutes

    Cook time: 60 minutes

    Yield: Make 1 nine-inch cake

Orange, Almond and Olive Oil Cake Ingredients

    1/4 cup, plus 2 tablespoons sliced almonds

    6 ounces blanched almonds or 1 1/4 cups almond meal

    1 cup all-purpose flour

    1 tablespoon baking powder

    4 large eggs at room temperature

    1 1/2 cups sugar

    Zest of 1 medium orange, finely chopped

    Juice of 1 medium orange (about 1/2 cup)

    1/2 cup fruity extra virgin olive oil

    Garnish:

    Powdered sugar

    Thinly sliced oranges

    Fresh mint leaves

Orange, Almond and Olive Oil Cake Recipe Instructions

    1. Preheat the oven to 350 F. Oil a 9-inch springform pan with olive oil. Sprinkle the sliced almonds on the bottom and halfway up the sides of the pan evenly, making sure the almonds stick to the pan.

    2. If using almonds to make the meal: In a food processor fitted with the metal blade, process the almonds until finely ground, almost like breadcrumbs. In a medium mixing bowl, combine the ground almonds, flour and baking powder, and set aside.

    3. With an electric mixer on medium speed, in a large mixing bowl beat the eggs until frothy. Slowly add the sugar and beat the mixture until it is light, thick and lemon colored. Slowly add the flour mixture and then add the orange zest, juice and olive oil, mixing just to combine.

    4. Pour the mixture into the prepared pan and bake for 50 to 60 minutes or until a skewer inserted in the center comes out clean. Cool and remove the sides of the pan. Place the cake on a serving platter and sprinkle powdered sugar in a decorative pattern on top. To serve, place a piece of cake on a dessert plate and arrange orange slices and mint leaves on the side.

Orange Almond and Olive Oil Cake Recipe Helpful Tips:

    -- Use a microplaner for zesting the orange.

    -- Serve this with tea for an interesting breakfast cake or afternoon teatime.

    -- Always refrigerate or freeze any remaining nuts to retain their freshness; it's best to toast them after they have been chilled to bring out their flavor.

    -- Use a chefs knife and a wooden board to chop the nuts for finely or coarsely chopped nuts; use a food processor when you want to grind them.

    -- This Orange Almond and Olive Oil Cake Recipe can be prepared one day ahead and kept at room temperature, tightly covered.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

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