Califonia Bountiful
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Orange and olive oil cake

Orange and olive oil cake


 6 oz. blanched almonds
1 cup all-purpose flour
1 tbsp. baking powder
4 large eggs, at room temperature
1 1/2 cups sugar
Zest of 1 orange, finely chopped
Juice of 1 orange (about 1/2 cup)
1/2 cup extra virgin olive oil

Powdered sugar
Thinly sliced oranges
Fresh mint leaves
Whipped cream

Paulette Bruce's Italian heritage shines in this traditional dessert, which she describes as "a perfect cake because it's not too sweet or gooey." It stores and travels well wrapped tightly in plastic, making it ideal for tailgates, potlucks or welcoming new neighbors.


Preheat oven to 350 degrees. Oil a 9-inch springform pan with olive oil. In a food processor fitted with the metal blade, process almonds until finely ground, almost like breadcrumbs. In a medium mixing bowl, combine ground almonds, flour and baking powder and set aside.

With an electric mixer on medium speed, beat eggs until frothy. Slowly add sugar and beat mixture until it is light, thick and lemon-colored. Slowly add flour mixture and then add orange zest, juice and olive oil, mixing just to combine.

Pour mixture into prepared pan and bake for 50 to 60 minutes or until a skewer inserted in the center comes out clean. Cool and remove sides of pan. Place cake on a serving platter and sprinkle powdered sugar in a decorative pattern on top. Garnish with orange slices, mint leaves and whipped cream.

Serves 8