Orange-Almond Cake
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 1⁄2 cup light olive oil, plus some for greasing the pan (do not use extra-virgin oil)
- 1 1⁄4 cups sugar
- 2 eggs
- 3⁄4 cup blanched slivered almond
- 2 1⁄2 cups about 12 ounces all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup orange juice, preferably freshly squeezed, plus 1/3 cup additional orange juice for the glaze (optional)
- 1 orange, zest of, grated
- 1⁄3 cup confectioners' sugar, for the glaze (optional)
directions
- Preheat the oven to 350 degrees F. Brush the bottom, sides, and cone of an 8-to-9-inch tube pan with olive oil.
- Use an electric mixer to combine the olive oil and sugar, then add the eggs and beat until thick and fluffy, 5 to 7 minutes. Grind 1/2 cup of almonds until fine. Mix them with the flour, cinnamon, baking powder, and salt.
- Stir a portion of the flour mixture into the egg mixture, then add a little of the orange juice. Repeat, stirring after each addition, until well blended. stir in the orange zest, then turn the batter into the tube pan ; sprinkle with the remaining slivered almonds.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes in the pan, then invert onto a rack and remove the pan. Cut carefully around the sides of the cake and remove. Cool for 10 minutes before turning right side up onto another rack.
- To glaze, stir together the orange juice and confectioners' sugar until smooth and spoon over the top of the cake. Let cool completely before cutting. Store for up to a day at room temperature, covered with waxed paper.
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RECIPE SUBMITTED BY
loveleesmile
Albuquerque, New Mexico
Love food and cooking!