3 large eggs, room temperature
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
1. 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 to 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.
A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert.
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: 16 servings.
Nutrition Facts
1 piece: 279 calories, 14g fat (2g saturated fat), 35mg cholesterol, 152mg sodium, 37g carbohydrate (25g sugars, 1g fiber), 4g protein.