Ingredients
The following ingredients have 16 Servings
- 1 cup whole raw almonds (140 g)
- unsalted butter for greasing the pan
- 3/4 cup twice-sifted cake flour (80 g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup sugar (140 g)
- 1 teaspoon vanilla extract
- finely grated zest of one small orange
- 2/3 cup extra virgin olive oil (160 ml)
- 3 tablespoons sliced almonds (optional)
- 1 cup powdered sugar
- 3 tablespoons orange juice
- 1 tablespoon extra virgin olive oil
Instruction
- Preheat oven to 325 degrees F. Toast the almonds on a baking sheet until golden brown on the inside, about 15 minutes. Let cool completely.
- Raise the oven temperature to 350 degrees. Butter the bottom and sides of a 9-inch round cake pan, then line the bottom with a parchment paper round cut to fit.
- Put the whole almonds in a food processor with one third of the cake flour and process until almost as fine as sand. In a medium bowl, whisk together the remaining cake flour, the baking powder, and salt, then whisk in the ground almonds until well blended.
- In a stand mixer fitted with the whisk attachment, whip the eggs on high speed until well blended. Add the sugar gradually, then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 5 more minutes.
- On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. Scrape bowl Pour the batter into the prepared pan.
- Bake until the cake is golden brown and just firm to touch in the center, about 40 minutes. Let cool in the pan on a rack for 10 minutes, then invert onto another rack. Remove the parchment paper, and invert again. Finish cooling right side up on a rack then transfer to a serving plate.
- !Make glaze: Whisk together powdered sugar and orange juice. If the glaze is thicker than honey, add a splash more juice. Whisk in olive oil.
- Pour glaze evenly over cake then top with sliced almonds.
