Almond Citrus Olive Oil Cake

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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.

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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!!!

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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.

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Amazing cake, the best olive oil cake I have ever tried. The first time I baked it it came out a little dry it may be because I left it too long. The second time I tried it as a last minute substitute as Easter cake as my original cake didn't pan out and I had only salted butter. I made a few adjustments, I added an extra egg yolk because I was using medium eggs, I did not have any milk so I used fat free yogurt which I added alternating with the flour and finally I only had whole almonds so I omitted the flaked almonds but added whole toasted almonds to the finished cake ( I used icing sugar mixed with a little amaretto liqueur to 'glue' them and finally dusted with icing sugar. Everyone raved about the cake and it was gone within seconds!!
To anyone worried about the cake drying out maybe substitute yogurt/sour cream for the whole milk and use the best quality extra virgin olive oil you can afford you will not be disappointed!!

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Oh and another tip, when it comes to integrating the olive oil into the cake, treat it like a homemade mayonnaise and take Anne Burrell as an example: very slowly drizzle the olive oil into the fluffy egg mixture. This way you get an emulsion, so no pool of oil on the surface of the egg mixture just a very smooth batter and a very fluffy moist cake to boot!
I would recommend this cake to anyone, I am even going to try it as a birthday cake, possibly with a grapefruit frosting! Giada your desserts are always spectacular! Keep them coming!

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Wow. So delicious, not to sweet, moist and fruity! Best cake I have baked so far, for sure. It just has this amazing flavor thats hard to describe. Definitely baking this again. Fruit compote is awesome. Just the perfect side to this gorgeous cake, it brought out every fruity undertone the cake had: amazing combo! Oh and I added a pinch of salt to the compote, just taking Alton's tip about grapefruits, but all the credit still goes to Giada!

I baked the cake in an 8" pan as directed because although previous reviews warned overflows I like to follow the original recipe for the first bake. Well I did not have any over-flows, however I would suggest splitting the batter between two 8" pans and adjusting bake time accordingly, as my cake cooked perfect and moist in the center but the outer portion was slightly overdone. Not a major issue at all, and definitely an easy fix that is not worth loosing a star for. Happy Baking! Thanks Giada!

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Very nice summery cake, simple to make and surprisingly delicious! I leave off the citrus compote because it seems superfluous and saves time!

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I made this cake in a bundt pan and it came out nice. I also added a dash of Cointreau for a little more orange zip.

Instead of the compote, I made a citrus glaze to pour over it with orange zest and some juice from the lemon and orange and confectioners sugar.

Nice and light, made for a good treat with my morning coffee today.

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This was a new cake recipe that I never thought to try, until a friend mentioned it as his favorite.. I used a Pampered Chef Silicone Bundt "Crown" Cake Pan (needs to really oiled and added in Penzey's orange Peel to the compote..skip the orange flower water, add some finely chopped fresh mint and several types of oranges(I don't like grapefruit ..used satsumas, and oranges..but would love to use blood oranges if I could have found them..and a little grand marnier..sooo delicious

It didn't rise high enough to me, but it didn't matter.. I garnished it with satsuma wedges, mint and powdered sugar..pretty, simple and made a lasting impression! Thanks Giada!

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After reading the reviews I decided to bake the cake in a bundt pan. The cake turned out perfect! My family devoured it within a few hours! Thanks again Giada for making me look like a fabulous cook!