Olive Oil Cake
- 3 large eggs
- 1-1/2 cups sugar
- 3/4 cup extra virgin olive oil
- 3/4 cup ground almonds
- 1/2 cup 2% milk
- 4 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup confectioners' sugar
- 2 to 3 tablespoons orange juice
- Sliced almonds, toasted, optional
- Preheat oven to 350u0b0. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted in the cake comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely.
- For icing, in a small bowl, whisk confectioners' sugar and enough orange juice to achieve a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.
eggs, sugar, extra virgin olive oil, ground almonds, milk, orange zest, vanilla, flour, baking powder, salt, sugar, orange juice, almonds
Taken from www.tasteofhome.com/recipes/olive-oil-cake/ (may not work)