Citrus Olive Oil Cake

Name: Citrus Olive Oil Cake
Yield: SERVES 12
Ingredients: 3 1/2 cups sugar, more as needed; 2 cups water; 2 medium oranges; 1 medium lemon; 1 2/3 cup (6 ounces) sliced almonds, toasted (see Note); 1 cup (4 1/2 ounces) all-purpose flour; 1 tablespoon baking powder; 2/3 cup extra-virgin olive oil, plus more for the pan; 4 large eggs; 1/2 teaspoon table salt

December 22, 2011

Olive oil cakes are a traditional Italian treat; this one is unusual in that it uses whole oranges and lemons, not just their zest. This barely sweet dessert—a sophisticated amalgam of heady olive oil, aromatic fruits, and toasted almonds—will win you friends wherever you serve it. Be sure to use good-quality olive oil in this recipe. I prefer a Tuscan blend with a bit of peppery bite to give the cake an interesting dimension. I love serving this cake with whipped crème fraîche that has been lightly sweetened.

Recipe notes

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