Ingredients
- 3 large eggs, beaten
- 2 cups granulated sugar
- 12 ounces extra-virgin olive oil
- 10 ounces milk
- 2 ounces orange liqueur
- 2 ounces fresh orange juice
- 3 teaspoons lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 ounces blanched almonds, finely chopped
- Powdered sugar, for garnish
Directions
Preheat oven to 350 degrees F. Butter a 10-inch cake pan.
In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almonds.
Pour the mixture into the buttered cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. Sprinkle with powdered sugar and serve.
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By cdj60031_9165537
gurnee, IL
on March 31, 2012
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Love this. Just made it tonight for dinner tomorrow and didn't have any butter to make a traditional cake. Since I plan to serve with strawberries I dialed back on the citrus element. Since we only had 1 percent milk I used the 12 oz of oil and it seems fine. Baked in a bundt pan. A little tricky getting out but did ok. Used vanilla since I didn't use the orange juice. Going to mix whipping cream with Cream Fraiche with macerated strawberries.
By Aibrean3
Indianapolis, IN
on January 07, 2012
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Awesome recipe! Easy and quick - and looks simply elegant. I used blood-orange infused olive oil to add an even more orange kick and substituted the almonds for toasted pine nuts, and it turned out fantastic! This recipe is at the top of my list!
By tnato1_5688160
Jersey City, NJ
on March 21, 2010
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I just made this cake yesterday and loved it. I baked it about 54-55 minutes and it was perfect. I only had extra virgin since it was spur of the moment and it's probably a little strong although I put less than the recipe called for as suggested in other reviews. I will try it again with light olive oil and virgin olive oil to taste the difference. I made it with 100% whole wheat organic flour and it was delicous. I ate a quarter to half the cake before it cooled. The next day the taste was a little milder but it was still there. I can't wait to experiment with other flavors. I added cognac since I didn't have orange licquer and added almond extract, didn't have almonds. Like i said it was spur of the moment so I used what I had. As you can see the original recipe was a little lost.
Read all 14 reviews