Orange Almond And Olive Oil Cake
Ingredients
2 small oranges
1 lemon
1 C. all-purpose flour
1 Tbsp. baking powder
4 eggs (room temperature)
1/2 tsp. salt
1-1/2 C. sugar
6 ounces toasted almonds, finely chopped
2/3 C. olive oil
Confectioners’ sugar
Cooking Instructions
Place whole oranges and lemons in a pan and cover with water. Simmer them over medium heat for 30 minutes, then remove from heat, drain, and cool. Cut the lemon in half and discard the pulp and seeds. Cut the oranges in half and discard the seeds (not the pulp). Place the lemon rind and the orange halves in a food processor fitted with a metal blade. Chop finely. Sift the flour and the baking powder together into a bowl and set aside. Preheat oven to 350. Place the eggs and salt in a mixing bowl and beat until foamy. Gradually beat in the sugar. Gently fold the mixture into the flour. Add the chopped fruit and almonds, and the olive oil. Beat slowly until just incorporated. Do not over-mix! Pour the batter into a 10-inch springform pan. Bake in preheated oven for about an hour and 15 minutes or until the center of the cake is set. Allow to cool on a rack then remove from springform pan. Place on a serving dish and dust the top with confectioner’s sugar.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)