SATURDAY COOKING: ALMOND AND CITRUS OLIVE OIL CAKE.

This recipe is from “The global bakery” by Anna Weston. It’s a Palestinian recipe.
I have made it 3 times already and it is a great cake! I have tried to make it with lemon instead of orange, but it is not as good.
And I use the weight amount, not the cup amount.

1 cup/ 130g plain flour
1/2 cup/ 60g ground almonds
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 fresh squeezed orange juice
1/3 cup/ 60g flaked almonds
icing sugar for dusting

Method:

  1. Heat the oven to 180°C (160°C fan forced). Grease and flour a 23cm round cake pan.
  2. In a bowl, mix together the flour, ground almonds, baking powder and salt.
  3. In a separate bowl, beat the eggs, caster sugar and olive oil until thoroughly combined.
  4. Add the vanilla extract, orange zest and orange juice.
  5. Gradually add the dry ingredients into the mixture and beat until the batter is smooth and creamy.
  6. Pour the batter into the cake pan and sprinkle thickly with flaked almonds.
  7. Bake for 30-40 minutes or until a skewer inserted in the middle comes out clean.
  8. 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.

1 thought on “SATURDAY COOKING: ALMOND AND CITRUS OLIVE OIL CAKE.

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