Citrus Almond Olive Oil Cake


INGREDIENTS
- 2/3 cup Garcia de la Cruz Extra Virgin Olive Oil
- 2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup buttermilk or sour milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 teaspoon almond extract
- 3 eggs at room temperature
- 1 1/2 cup sugar
- 3/4 cup sliced almonds
DIRECTIONS
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Lightly grease a 9-inch pan
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside
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In a small bowl, mix together the buttermilk, lemon juice, and orange juice; set aside
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In a large mixing bowl, beat the eggs and granulated sugar at high speed until pale and fluffy, about 5 minutes
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Lower the speed to medium-high, and drizzle in Garcia de la Cruz Extra Virgin Olive OIl slowly, beating until incorporated
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Mix in the lemon and orange zest
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With the mixer on low, add half the flour mixture until incorporated
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Add the buttermilk mixture next, then the remaining flour mixture, until just blended
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Fold in the almonds
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Scrape batter into prepared pan
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Bake at 350 for 40-45 minutes, or until the top is golden and a toothpick inserted near the center comes out clean.
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Let the cake cool for 20 minutes, then carefully remove the pan sides and allow the cake to cool completely.
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Dust with powdered sugar just before serving.