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.
2 In a separate bowl, beat the eggs, caster sugar and olive oil until thoroughly combined.
3 Add the vanilla extract, orange zest and orange juice.
4 Gradually add the dry ingredients into the mixture and beat until the batter is smooth.
5 Pour the batter into the cake pan an sprinkle thickly with flaked almonds.
6 Bake for 30-40 minutes or until a skewer inserted in the middle comes out clean.
7 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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