This is what age does to you!
Just realised I already have posted the recipe for the almond and citrus olive oil cake in January!!!!
Well, that’s a first!
Anyway, enjoy it a second time with more comments!
And because you are still reading this, here is a taste…
Botanic gardens, Melbourne. Victoria, Australia.
I reckon some of you will faint at the sight of this!
Hallelujah! She is alive! She is posting!
I just couldn’t endure the pressure and jibes from my friend Bec anymore (twentyonewords blog)…hahaha!
I have been baking and cooking every week for the last few months, but time escapes… Instagram seems to have taken over… and honestly my quest for the best ever vegan sausage roll has taken a lot out of me…plus the cauliflower broccoli red cabbage custard has been such a work in progress… should I go on?
So while I have 5 minutes, I give you this fabulous Palestinian cake recipe from a cookbook called “The global bakery” from Anna Weston. Really good recipes in this cookbook!
If you are not a very confident cook, this is is for you. I would say this one and my recipe for the blood orange brownie are the recipes to use when you want to make something super easy and super tasty.
I use the weight measures rather than the cup ones. And it seems there are a lot of steps but it’s very simple!
1 cup/ 130g plain flour
1/2 cup/ 60g ground almonds (almond meal)
1 ½ tsp baking powder
1 tsp salt
3 large eggs, beaten
3/4 cup/ 150g caster sugar
1/2 cup/ 120ml extra-virgin olive oil
1/2 tsp vanilla extract
grated zest of 2 oranges
1/2 cup/ 120ml freshly squeezed orange juice
1/3 cup/ 60g flaked almonds
icing sugar for dusting
- Heat the oven to 180°C. Grease and flour a 9-inch/ 23 cm round cake pan.
- In a bowl, mix together the flour, ground almonds, baking powder and salt.
- In a separate bowl, beat the eggs, caster sugar and olive oil until thoroughly combined.
- Add the vanilla extract, orange zest and orange juice.
- Gradually add the dry ingredients into the mixture and beat until the batter is smooth and creamy.
- Pour the batter into the cake pan and sprinkle thickly with the flaked almonds.
- Bake for 30-40 minutes or until a skewer inserted in the middle comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing to cool it completely on a rack. Dust with icing sugar before serving.
I seem to use more than 60g of flaked almonds, just go for it. And I never put icing sugar on my cake.
This is very moist and will keep for a few days, if you don’t eat it all at once.