Cakes should be delicate and balanced, they should possess enough flavor to be savored with or without icing, and they should be moist, moist enough to melt away the stress of the day. I think cakes with globs of icing should be reserved for birthdays or weddings, and I hope to try a variety of what I call "dinner party" cakes over the next few months. These are the cakes that can be served on delicate china plates with a cup of coffee and stimulating conversation. These are the cakes that utilize unique and high quality ingredients, that demand each bite to be savored, and that satisfy without making you feel sickly full.
My almond cake meets all of the above requirements. Using olive oil instead of butter not only adds extra health benefits, but it releases a complex flavor that compliments both the almonds and the apricots in the batter. Additionally, the orange juice adds a subtle tang and makes this cake an even more perfect winter dessert. You feel bright and light after eating a plate of this cake, which is exactly what the doctor orders for these cold, long months. The original recipe calls for 1/2 cup of almond flour, which unfortunately I didn't have when I set out to make this cake. I added slivered almonds to the batter and an extra dash of almond extract to make up for the almond flour, but I would highly encouage you to try to get a hold of some before making the recipe. All purpose flour worked wonderfully, but I'm sure the almond flour would have taken the cake to a whole new level.
Almond and Olive Oil Cake
1 cups All Purpose Flour
1/2 cup almond flour (AP flour works as a substitute)
1 1/2 tsp baking powder
1 tsp salt
3 eggs
3/4 cup sugar
1/2 cup olive oil
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup orange juice
Grated zest of one lemon or orange
1/4 cup slivered almonds
5-8 dried apricots, diced or slivered
1. Grease and flour a 9 inch cake pan or spring foam pan and preheat oven to 350 degrees.
2. In a small bowl, whisk together your flours, baking powder and salt.
3. In a large bowl, crack your eggs and whisk lightly. Add in your sugar and whisk until slightly creamy (about 30 seconds). Pour in your olive oil and whisk until your mixture is lighter in color and slightly thicker (about 45 seconds). Stir in your extracts.
4. Stir in your orange juice and then fold in your dry ingredients to your wet mixture. Whisk until you have a smooth batter.
5. Pour your batter into your prepared pan. Sprinkle with slivered almonds and diced, dried apricots. Bake in preheated oven for 30-45 minutes. The cake will begin to pull away from the edge of the pan and spring back lightly when touched.
6. Allow to cool for ten minutes before removing.
1 cups All Purpose Flour
1/2 cup almond flour (AP flour works as a substitute)
1 1/2 tsp baking powder
1 tsp salt
3 eggs
3/4 cup sugar
1/2 cup olive oil
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup orange juice
Grated zest of one lemon or orange
1/4 cup slivered almonds
5-8 dried apricots, diced or slivered
1. Grease and flour a 9 inch cake pan or spring foam pan and preheat oven to 350 degrees.
2. In a small bowl, whisk together your flours, baking powder and salt.
3. In a large bowl, crack your eggs and whisk lightly. Add in your sugar and whisk until slightly creamy (about 30 seconds). Pour in your olive oil and whisk until your mixture is lighter in color and slightly thicker (about 45 seconds). Stir in your extracts.
4. Stir in your orange juice and then fold in your dry ingredients to your wet mixture. Whisk until you have a smooth batter.
5. Pour your batter into your prepared pan. Sprinkle with slivered almonds and diced, dried apricots. Bake in preheated oven for 30-45 minutes. The cake will begin to pull away from the edge of the pan and spring back lightly when touched.
6. Allow to cool for ten minutes before removing.
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