I made this Almond Citrus Olive Oil cake because I had all the ingredients and didn’t have to go to the store. That never happens- especially not with baked items. But the stars aligned, and the cake was good.
Does that sound like a line from Genesis? Unintentional.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 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, coarsely crumbled
Powdered sugar, for sifting
Preheat oven to 350*F. Lightly oil a bunt pan. Whisk flour, baking powder, and salt together in a bowl. In the bowl of a stand mixer (or a large bowl), beat sugar, eggs, and zest together until pale and fluffy.
Continue to mix while adding milk slowly until fully combined. Slowly add oil (drizzle in a thin stream) until fully combined.
Add dry ingredients and mix until just combined. Pour batter into pan and sprinkle with chopped, toasted almonds. Bake for 30 minutes or until a cake tester inserted into the cake comes out clean.
Let cake cool for 10 minutes; remove from cake pan onto a cooling rack. Sprinkle with powdered sugar. Serve with blood orange marmalade.