Ingredients
- 1 1/2 cups all-purpose flour or preferred flour can be substituted
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup cane sugar
- 3 large eggs, at room temperature
- 1 tablespoon orange zest from 1 large orange
- 1 teaspoon vanilla extract
- 1/4 cup fresh orange juice
- 3/4 cup extra virgin olive oil
- 2/3 cup slice almonds, toasted and crumbled
- Powdered sugar for dusting
- Lightly whipped cream, for serving
- Fresh orange segments, for serving, optional
Preparation
- Preheat oven to 350 degrees. Lightly oil an 9 inch diameter cake pan and line the bottom with parchment paper. Lightly oil the paper and set aside.
- In a medium bowl, whisk the flour, baking powder, and salt to blend. Using a stand mixer or a hand held mixer, beat the sugar, eggs, and zest on high until pale and fluffy, about 2-3 minutes. Beat in the orange juice and vanilla and gradually beat in the oil. Add the flour mixture and combine on slow until blended. Remove the bowl from the mixer and fold in the almonds reserving a few to scatter on the top. Transfer the batter to the prepared pan and sprinkle with reserved almonds.
- Place the cake pan on a straight sided baking sheet to catch any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 45-50 minutes. Transfer to a rack and cool for 15 minutes. Remove cake from pan and cool completely, top side up.
- To serve, dust the top of the cake with powdered sugar. Cut the cake into slices and serve with lightly whipped sweetened cream, and fresh orange segments if using.
Categories
- Dessert
- Snack
- MHealthy