Almond cake with olive oil and orange zest
6 servings
80 minutes
Almond cake with olive oil and orange zest is a refined blend of Mediterranean flavors that adds tenderness and aroma to the baked goods. Greek cuisine is known for its skill in using natural ingredients, and this dessert is no exception. Olive oil gives a velvety texture while ground almonds add a nutty note that perfectly complements the fresh citrus hint of orange zest. The flavor is rich, slightly sweet, with a pleasant lightness. This cake pairs wonderfully with morning coffee, serves as an elegant finish to dinner, or makes an ideal treat for a cozy tea time. Its preparation is not complicated, but the result impresses with the depth of flavors and aromas that transport you to the warm shores of Greece.
1
Preheat the oven to 180 degrees. In a large bowl, beat the olive oil, eggs, and sugar until the mixture is airy. Combine the flour with baking powder, ground almonds, and orange zest. Gently fold in the oil and sugar mixture. Grease a 22x11 cm baking pan, pour in the mixture, and bake for 50 minutes.
- Extra virgin olive oil: 150 ml
- Chicken egg: 3 pieces
- Wheat flour: 150 g
- Powdered sugar: 150 g
- Baking powder: 1 teaspoon
- Ground almonds: 200 g
- Grated orange zest: 30 g
- Extra virgin olive oil: 150 ml
2
Reduce the temperature to 170 degrees and bake for another 10 minutes. Check the cake's readiness with a toothpick.
3
Let the cake cool, remove it from the mold, and sprinkle with powdered sugar.
- Powdered sugar: 150 g