Advertisement
Ingredients
- 1small to medium orange
- 1lemon
- 6ounces raw almonds
- 1cup all-purpose flour
- 1tablespoon baking powder
- 4eggs
- ½teaspoon salt
- 1½cups sugar
- ⅔cup olive oil
- Confectioners’ sugar
Nutritional analysis per serving (8 servings)
533 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 42 grams sugars; 9 grams protein; 314 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Set oven to 350 degrees, and grease a 9-inch springform pan.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
I've made this many times from a Spanish cookbook.You use all almond flour and no wheat flour. 8 eggs instead of 4 and voile an actual almond cake instead of an almond flavored wheat cake.
Couple of potentially stupid questions: you say, discard lemon pulp and seeds, this includes rind? Same with orange, what about skin/rind/pulp there?
Thanks! I want to make it this weekend!
You could use approximately 1 1/2 cups plus two tablespoons of almond flour.
I use a spring form pan but add a piece of parchment to the pan before clipping on the ring. This makes it easy to remove the cake from the bottom without dealing with the rolled edge that hooks into the ring. I also use 1 1/2 c. + 2 tbsp. almond flour as suggested by previous commenter. This is a fabulous cake.
Can I make this cake a day before serving?
Would this work slightly larger format, in a larger cake pan with 1.5x batter, say?