Almond Citrus Olive Oil Cake

TOTAL TIME: 1 hr 10 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 35 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

CAKE:
    CITRUS COMPOTE:
    • 2 tablespoons grated orange peel
    • 3/4 teaspoon orange blossom water, optional
    • 3 oranges, segmented
    • 2 pink grapefruits, segmented
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    Directions

    To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.

    To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.

    Cut the cake into wedges and spoon the citrus compote alongside.

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    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on February 04, 2014

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      This cake doesn't need the compote. It is scrumptious all by itself. I will make it again. I used a 9" pan so it came out more like a torte.

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    • on January 21, 2013

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      I only made the cake, not the compote, because all the ingrediets were already in the pantry! This was a simple cake with great flavor and texture. I baked it for 3 additional minutes after checking for doneness, and it was extremely moist. I substituted ruby red grapefruit zest for the orange zest to go along with the lemon because I didn't have any oranges on hand and it worked for us! Served as a rustic dessert for lasagna and salad dinner. Will definitely make again.

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    • on January 13, 2013

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      This cake was excellent. Moist, flavorful, and excellent texture. The presentation was lovely with the powdered sugar. All my family enjoyed this cake, even my 14 year old who is very picky. Thanks. Lori

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