Olive Oil and Almond Cake

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Yes, this sounds like just the kind of thing I would make but don't let that put you off!

It definitely improves with age, it's got a lovely texture and flavour. The only thing I changed was that I added a bit of lemon juice to the glaze instead of all orange juice, just for a bit more zing. Even Kalon liked it.

https://www.canadianliving.com/food/baking-and-desserts/recipe/olive-oil-almond-cake


1 1/3 cup all-purpose flour
1/2 cup finely ground almonds (almond flour) (you can buy this, or ground almonds of any sort)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cup granulated sugar
2 teaspoons orange zest
3 eggs
3/4 cups extra-virgin olive oil
1/2 cup homogenized 2% milk
1/4 cup orange juice
1 teaspoon vanilla
1/4 teaspoon almond extract
3 tablespoons toasted sliced almonds
3 tablespoons chopped pistachios (optional)

Preheat oven to 350°F. Mist 9-inch springform pan with cooking spray; line bottom with parchment paper. Dust with flour, tapping out excess.

In bowl, whisk together flour, almonds, baking powder, salt and baking soda.

In large bowl, rub sugar with orange zest until fragrant. Add eggs; whisk until light in colour, about 30 seconds. Whisk in oil, milk, orange juice, vanilla and almond extract. Add flour mixture; whisk until smooth. Scrape into prepared pan.

Bake until golden brown and cake tester inserted in centre comes out clean, 45 to 50 minutes. Run paring knife around edge; let cool in pan on rack for 10 minutes.

Glaze Meanwhile, in small saucepan, bring sugar and orange juice to boil over medium heat; cook until thickened, 1 minute.

Remove collar from cake; transfer to rack. Brush Glaze over side and top of warm cake. Sprinkle immediately with almonds and pistachios (if using). Let cool.

Test Kitchen Tip: Olive oil cakes are light and luxuriously delicate; they improve the longer they sit. Serve with thick yogurt for afternoon tea or as a snack.

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