- 2 small juice oranges
- 1 lemon
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 4 eggs, at room temperature
- Â˝ teaspoon salt
- 1Â˝ cups granulated sugar
- 1Â˝ cups (6 ounces) almonds, toasted and finely ground to a coarse powder in a spice mill or food processor
- â…” cup extra-virgin olive oil
- Confectionersâ€™ sugar for dusting
This homey, rustic cake is best served when itâ€™s made a day or so ahead. This allows the flavors of the citrus fruit and olive oil to mingle into a moist sweet-and-tangy cake. You can serve it as is or with a dusting of confectionersâ€™ sugar. I like to garnish the serving plate with a garland of orange slices or little sprigs of olive branches.
- Put the oranges and lemon in a large saucepan and add water to cover. Bring to a simmer and cook, uncovered, for 30 minutes. Drain the fruit and let cool to the touch.
- Cut the lemon in half and discard the pulp and seeds. Cut the oranges in half and discard the seeds, but reserve the pulp. Put the lemon rinds and orange halves in a food processor and chop finely. Set aside.
- Preheat the oven to 350Â°F. Sift the flour and baking powder together into a medium bowl and set aside. In a large bowl using a whisk or electric mixer, combine the eggs and salt and beat until foamy. Gradually beat in the sugar. Using a rubber spatula, gently fold in the flour mixture and then the chopped citrus, pulverized almonds, and olive oil just until incorporated. Do not overmix.
- Pour the batter into an ungreased 10-inch springform pan with removable bottom. Bake for about 1 hour and 15 minutes, or until the center of the cake is set and a toothpick inserted in the center comes out clean. Let cool completely in the pan on a wire rack, then unmold from the pan and invert onto a serving plate, topside up. Dust the top with confectionersâ€™ sugar and serve.