Baking| Orange Almond Olive Oil Cake … an Anna Olson adaptation Recipe
“Simplicity is the ultimate sophistication.”
Leonardo da Vinci
This is a simple cake and it’s been more than 2 years that I’ve had this recipe bookmarked. Its been on my folder of recipes I HAVE to try forever, yet I missed making it last winter {orange season here}. A few days ago an uncle dropped by to see me, and also dropped by huge bags of apples and oranges. It was time to bake! The apples found their way into these Apple Strawberry Basil Hand Pies. The oranges were destined for Anna Olsons Orange Almond Olive Oil Cake, a recipe I adapted from Vals post of April 2009. Visiting Vals blog is always nostalgic. More Than Burnt Toast and PAB go back many years. I’ve known Val ever since I began blogging {well almost, because in the first few months of blogging I was petrified of this whole blogging paraphernalia}.She’s a wonderful Canadian food blogger, supportive, fun and talented. We got to know each other better as time passed, and had a great time with the Blogger Aid Cookbook. I contributed a recipe to it, was part of the editing team, and thought up the idea for the book cover.The cake baked in the kitchen, filling the house with the most amazing aromas. I hadn’t felt this sweet bakery feeling in months. Summer has been filled with quick light desserts, baked in a hurry, sometimes no bake stuff. With the weather changing, a silent feeling of fall round the corner, this cake smelt so good, warm and comforting!
While the cake rose in the oven, I sliced up the oranges. The citrus salad is a refreshing, novel idea; a must make! All of it came together beautifully. My cake didn’t have as light a crumb as Vals because I used almost half almond meal and half all purpose flour. It was denser yet moist and delicious.
The citrus salad is a beautiful addition to an already delicious cake. I took it a teeny indulgent step further, and served some with a drizzle of low fat cream with the citrus salad topping it. YUM!! The kids enjoyed just plain chilled slices too, and we were sad that it got over too soon! What could be better!!Olive oil in baking is a wonderful idea and you must try and use a good quality brand. I would love to bake extensively with extra virgin olive oil but for its prohibitive cost. That said, this cake recipe will be made often as it was really nice!
Orange Almond Olive Oil Cake
An Anna Olson recipe; adapted from More Than Burnt Toast, this is a moist and delightfully flavoured cake. Orange and almond are a great pairing, and the citrus salad adds a new dimension.
Ingredients
- Orange Almond Olive Oil Cake
- 2 eggs
- 1 cup vanilla sugar
- 3/4 cup extra virgin olive oil
- 3/4 cup 2 %milk
- Zest of 2 oranges or tangerines
- 1/2 cup + 2 T all purpose flour
- 1/2 cup almond meal
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp orange extract
- Pinch of salt
- Icing sugar for dusting
- Citrus Salad
- 3-4 navel oranges
- 2 T good quality extra virgin olive oil
- 2 T sugarInstructions
- To prepare Orange Olive Oil Cake
Preheat oven to 180C and butter and flour a 9-inch round cake pan.
In a large bowl, whisk eggs and sugar. Add olive oil, milk and orange zest and mix well. In a separate bowl, stir flour, baking powder, baking soda and salt. Add to olive oil batter and stir just until smooth. Pour into prepared pan and bake for 40 to 50 minutes, until a tester inserted into the center of the cake comes out clean.
Let cake cool completely, then turn out onto a plate and dust with icing sugar.
To make Citrus Salad
Cut away skin and pith from outside of oranges and cut out sections of orange with a paring knife, pulling the orange segment out of its membrane. Immediately before serving, toss oranges with olive oil and sugar and serve with a slice of cake, and a serving of unsweetened low fat cream if desired.
2.0
http://www.passionateaboutbaking.com/2011/09/baking-orange-almond-olive-oil-cake-an-anna-olson-adaptation.html
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