- 1 ½ tbsp Lucero Favolosa Extra Virgin Olive Oil
- 1 ¾ c sugar
- 1 ½ c flour
- ½ c cake flour
- 1 ½ tsp kosher salt
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tbsp orange peel, diced
- 1 ¼ c Lucero Favolosa Extra Virgin Olive Oil
- 1 c whole milk
- ½ c fresh orange juice
- 3 large eggs
- 1 tsp almond extract
- 3 tbsp sliced almonds
- Powdered sugar
Preheat oven to 350° F. Grease bottom and sides of 9-inch spring form pan generously with olive oil and set aside.
In a mixing bowl, combine sugar, flours, salt, baking soda and baking powder.
Using a vegetable peeler, remove peel from orange, being careful to remove only the orange flesh, leaving as much white pith as possible. Dice and set aside 2 tablespoons.
In a separate large bowl, whisk together orange peel, olive oil, milk, orange juice, eggs and almond extract. Add the dry ingredients, about 2 cups at a time, whisking until combined.
Pour batter into greased pan and bake for 1 hour. Remove from oven and top with sliced almonds and cover lightly with foil to avoid over browning. Return to oven and cook additional 30 minutes, until the top is golden brown and center of cake is set. Transfer cake to a rack and let cool for 30 minutes.
Run knife around outside of cake and remove ring of spring form pan. Dust with powdered sugar and serve. Cake is delicious served warm or at room temperature.
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