Orange-Almond Cake

"From Mark Bittman. Ecellent! And low in fat I believe!"
 
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Ready In:
55mins
Ingredients:
11
Yields:
1 cake
Serves:
8-10
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ingredients

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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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