Ingredients

The following ingredients have 4 Servings
  • 3 large eggs (at room temperature)
  • 1 ½ cups granulated sugar (divided)
  • 1/2 teaspoon almond extract
  • 3/4 cup extra-virgin olive oil1
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt2
  • 3/4 cup milk3 (at room temperature )
  • 1/4 cup sliced almonds
  • Powdered sugar (optional)

Instruction

  • Preheat oven to 350 F. Grease a 9-inch springform pan.
  • Using a mixer fitted with the whisk attachment, beat eggs on medium speed until foamy, about 1 minute.
  • Add 1 ⅓ cups sugar and almond extract.
  • Beat on high until mixture has thickened and is and pale yellow, about 3 minutes.
  • Reduce speed to medium and, with mixer running, slowly stream in oil.
  • Mix until oil is fully incorporated, about 1 minute.
  • Whisk in the flour, baking powder, and salt together just until combined.
  • Add milk and stir in just until combined.
  • Pour batter into prepared pan.
  • Sprinkle almonds over the batter.
  • Sprinkle remaining sugar (a generous 2 tablespoons) over almonds and batter.
  • Bake about 40-45 minutes, or until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached.
  • Transfer pan to wire rack and let cool for 15 minutes.
  • Remove side of pan and let cake cool completely, about 1 ½ hours.
  • Dust with powdered sugar, if desired.
  • Cut into wedges and serve.