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Recipe of the Week: Almond & Citrus Olive Oil Cake (Palestine) Week 1

The Global Bakery represents the diversity of the world’s cakes for the first time in one thoroughly researched volume. The amateur baker is taken on a journey across the continents, with all tastes and occasions catered for. The recipes have been fully tested in a domestic kitchen and feature sumptuous photographs. The book also includes a number of vegan, wheat & gluten free recipes.

Almond & Citrus Olive Oil Cake
Preparation: 10 minutes
/ Bake: 30-40 minutes


1 cup / 130g all-purpose/plain flour
1/2 cup / 60g ground almonds
1 1/2 tsp baking powder
3 large eggs, beaten
3/4 cup / 150g caster sugar
1/2 cup / 120ml extra-virgin olive oil
1/2 tsp vanilla extract
Grated zest of 2 oranges
1/2 cup / 120ml fresh squeezed orange juice
1/3 cup / 60g flaked almonds
Confectioner's/icing sugar for dusting


Heat oven to 355°F/180°C/Gas 4.
Grease and flour a 9-inch/23-cm round cake pan.

1 In a bowl, mix together the flour, ground almonds, baking powder and salt.
In a separate bowl, beat the eggs, caster sugar and olive oil until thoroughly combined.
Add the vanilla extract, orange zest and orange juice.
Gradually add the dry ingredients into the mixture and beat until the batter is smooth.
Pour the batter into the cake pan an sprinkle thickly with flaked almonds.
Bake for 30-40 minutes or until a skewer inserted in the middle comes out clean.
Allow the cake to cool in the pan for 10 minutes before removing to cool it completely on a rack. Dust with icing sugar before serving.

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