Almond Citrus Olive Oil Cake

Difficulty: Moderate
Makes: 8 slices
Nutrition (per serving): Serving Size: 1/8 cake, Calories: 499, Total Fat: 26g, Saturated Fat: 4g, Carbohydrates: 61g, Fiber: 4g, Sugars: 37g, Protein: 8g, Cholesterol: 71mg, Sodium: 267mg
Total Time: 1 hour 10 minutes
Preparation: 20 minutes
Rest: 15 minutes
Bake: 35 minutes

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
1/4 cup whole milk
3/4 cup extra virgin olive oil
2/3 cup sliced almonds, toasted and roughly crushed
Powdered sugar for dusting

Citrus Compote

2 tablespoons freshly grated orange peel
3/4 teaspoon orange blossom water (optional)
3 oranges, peeled and sectioned
2 pink grapefruits, peeled and sectioned

Instructions

For the Cake: Preheat the oven to 350F (175C). Lightly grease an 8-inch round cake pan with oil. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the sugar, eggs, orange zest, and lemon zest with an electric mixer until pale and fluffy. Add the milk and mix to combine, then slowly stream in the olive oil while mixing until incorporated. Fold the dry ingredients into the wet mixture just until combined, then gently fold in the toasted almonds. Pour the batter into the prepared pan and place the pan on a baking sheet. Bake about 35 minutes, or until a toothpick inserted into the center comes out with slightly moist crumbs. Cool the cake on a rack for 15 minutes, remove from the pan, place top-side up on a serving plate, and dust with powdered sugar.
To Make the Citrus Compote: In a small bowl, combine the grated orange peel, orange blossom water (if using), and a couple tablespoons of juice from the segmented fruit. Arrange the orange and grapefruit segments in a shallow serving bowl, drizzle with the orange blossom mixture, cover, and let rest at room temperature for 15 minutes to allow the flavors to meld.
Slice the cooled cake into wedges and serve each slice with a spoonful of citrus compote.

Note: This recipe has been revised and may not match earlier versions.