Best 2 Almond Citrus Olive Oil Cake Recipes

CITRUS OLIVE OIL CAKE

Steps:

• Combine 2 cups of the sugar and the water in a medium saucepan. Bring to a boil over medium-high heat. When the sugar has dissolved, add the oranges and lemon. Make sure there's enough liquid to cover at least two-thirds of the fruit-if needed, add a little more water and an equal amount of sugar directly to the pan (you don't need to dissolve it separately). Cover the pan and lower the heat to maintain a very gentle simmer. Cook, turning the fruit occasionally, until the fruit is very soft and easily pierced with a skewer, about 40 minutes. Carefully transfer the fruit to a plate and let cool enough to handle (save the syrup for another use-see Tip for ideas).
• While the fruit is cooking, put the almonds in the bowl of a food processor and pulse until finely ground. Transfer to a large bowl and whisk in the flour and baking powder. Set aside.
• Oil a 9-inch springform cake pan (or a regular 9-inch-round by 3-inch-tall cake pan) and line the bottom with parchment. Position a rack in the center of the oven and heat to 350°F.
• Cut the fruit into quarters and remove and discard any seeds or large pieces of membrane. Put the fruit in the food processor (you don't need to wash the bowl first). Pulse, scraping down the sides as needed, until the fruit is pureed and fairly smooth-a few small lumps are okay.
• Put the eggs and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until lightened in color and foamy, about 2 minutes. With the motor running, gradually add the remaining 1 1/2 cups sugar and continue to beat until very thick and creamy white, 3 to 4 minutes longer. Reduce the speed to medium, and with the motor running, drizzle in the olive oil.
• Add the pureed fruit and continue to mix until blended, about 30 seconds. Remove the bowl from the stand and gently fold in about a third of the flour mixture. When incorporated, add the rest of the flour mixture and fold until smooth.
• Pour into the prepared pan and smooth the top. Bake until the cake is dark golden brown and springs back after a light touch, about 1 hour 10 minutes. (Resist the urge to use a toothpick to determine doneness; it will cause the cake to sink in the center.)
• Let cool in the pan for 25 minutes and then run a knife around the perimeter. Turn out onto a rack to cool completely.
• This cake is even better the next day, and keeps for up to 5 days at room temperature.
• TIP
• It's a shame to waste the poaching syrup with its lovely flavor of orange and lemon. It will last nearly indefinitely in the refrigerator. Mix a couple of spoonfuls with seltzer water to make an Italian soda, or use in your favorite cocktail recipe (it goes especially well with bourbon and gin).
• NOTE
• To toast the almonds, spread them on a large rimmed baking sheet and bake in a 350°F oven until light to medium-golden brown, 10 to 15 minutes. You can also use an equal weight of whole or slivered almonds, but they won't grind to as fine a consistency as the sliced.

ALMOND CAKE

Steps:

• Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
• Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
• Set oven to 350 degrees, and grease a 9-inch springform pan.
• When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
• In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners' sugar.