Recipes : Almond Citrus Olive Oil Cake : Food Network

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Almond Citrus Olive Oil Cake
Recipe courtesy Giada De Laurentiis

Ingredients
Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
1/4 cup whole milk
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted, coarsely crumbled
Powdered sugar, for sifting

Citrus Compote:
2 tablespoons grated orange peel

3/4 teaspoon orange blossom water, optional
3 oranges, segmented
2 pink grapefruits, segmented

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.