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 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.
By mrsdash456_12592139
Nashville, 82
on January 25, 2010
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I made this cake over the weekend. At first I was a little worried, it seemed too dense but by the next day, it was perfect. By the day after that, it was still super moist. The only change I made was the amount of olive oil I used. It calls for 12 oz. and I used 8 oz. - I think 7 oz. might be just right. I whipped up some fresh cream to top it off and this will be a favorite in my family. I agree with the poster that said to make it in advance for best results.
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