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.
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By MrsWhiteKong
Ohio
on January 22, 2012
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Yummy! I don't like super sweet desserts and I had some lemon and orange olive oil i needed to use, so this was perfect. I didn't have almonds so I threw in a handful of toasted unsweetened coconut (I know it's not Italian! and it was good. Added a little texture. I also baked 15 minutes longer but maybe should have just gone with 10. It ended up a little dry around the edges. And finally, I made a confectioner sugar glaze with clementine juice and a tad of almond extract. Not a lot, just enough to drizzle on top.
By highaltcook
Denver,CO
on August 10, 2011
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Very tasty. I opted to add 1/2 c of cooked polenta into cake batter(boiled with 1 tsp of allspice, 2 tsp of cinnamon, and 1/3 c sugar til cooked through. Made a topping of: 2/3c slivered almonds, 1 c honey, and 1/2 c multi hued raisins ( a splash of Ameretto is the next addition. Simmered over low heat til raisins plumped up and then poured over warm cake to soak in. YUMMY!!!
By nkaul_8309965
las vegas, NV
on June 25, 2011
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This was a complete waste of ingredients. I used the appropriate cake pan and cooked per the directions, but the entire center was raw when 35 minutes had passed. I turned the temperature down and cooked it about 15 minutes longer, then took it out of the oven. After cooling the cake for some time, I tried to take it out, but the entire bottom was stuck despite being oiled. When I finally got the cake out, the bottom was stuck to the pan so the entire cake was ruined for presentation. Although the flavors were good, the cooking instructions desperately need to be revised.
Read all 55 reviews