Almond,Citrus and Olive Oil Cake

By Diana

The last few weeks have been a little bit maniac here at The Teaspoon. The summer, my mum coming to visit, Julie moving houses when the babies are asleep and the queen jumping out of an helicopter have taken away most of our cooking time. We did go to Florence for a sort of "field test", but we are still processing the findings and we'll publish the outcomes in the upcoming weeks. Nevertheless, our -previously mentioned- friends from Zaytoun have come to the rescue during this busy period and kindly asked us to produce some images for an amazing almond, citrus and olive oil cake that they will be using to promote their tasty products. I still cannot tell if it was my Arabic blood or just my usual empirical excitement in the kitchen, but the blend of flavors and aromas of this delicious cake are indescribably unique and I hope you will agree with me when you try it at home. 

© Diana Chaccour

Ingredients

Yield: 8 portions

120 g (1 cup) all-purpose flour

60 g (1/2 cup) ground almonds

1 1/2 teaspoons baking powder

1 teaspoon salt

3 large eggs, beaten

150 g (3/4 cup) caster sugar

120 ml (about 1/2 cup) extra-virgin olive oil

1/2 teaspoon pure vanilla extract (I used vanilla seeds removed from the pod)

1/2 teaspoon grated orange zest

120 ml (1/2 cup) freshly squeezed orange juice

60 g (1/2 cup) sliced almonds

Icing sugar for dusting

© Diana Chaccour

Preparation method

Firstly, preheat the oven to 180C/365F/Gas 4.

Grease and flour a 9-inch (23 cm) round cake tin.

In a bowl, mix together the flour, ground almonds, baking powder and salt.

Now, on a separate bowl, beat the eggs, caster sugar and olive oil. When thoroughly mixed add the vanilla extract, orange zest and finally the orange juice.

© Diana Chaccour

Add the dry ingredients to the bowl and beat at high speed using an electric mixer until they are thoroughly combined.

© Diana Chaccour

Pour the cake mixture into the cake tin and sprinkle the flaked almonds over the top.

© Diana Chaccour

Bake in the preheated oven for 35 to 45 minutes or until a knife inserted in the centre comes out clean.

Remove the cake onto a wire rack and let it cool completely. Dust with icing sugar before serving.

© Diana Chaccour

Enjoy!

© Diana Chaccour

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