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Categories:
flour baking powder salt sugar eggs orange zest lemon zest milk extra-virgin olive oil almonds powdered sugar orange blossom water oranges pink grapefruits
Viewed: 32 - Published at: 2 years agoIngredients
- 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
- 2 tablespoons grated orange peel
- 3/4 teaspoon orange blossom water, optional
- 3 oranges, segmented
- 2 pink grapefruits, segmented
Method
- To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan.
- Whisk the flour, baking powder, and salt in a medium bowl to blend.
- Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy.
- Beat in the milk.
- Gradually beat in the oil.
- Add the flour mixture and stir just until blended.
- Stir in the almonds.
- Transfer the batter to the prepared pan.
- Place cake pan on baking pan to collect any possible spills.
- Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes.
- Transfer to a rack and cool for 15 minutes.
- Remove cake and place on serving platter, top side up.
- Sift powdered sugar over the cake.
- To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend.
- Arrange the orange and grapefruit segments decoratively in a wide shallow bowl.
- Pour the blossom water mixture over.
- Cover and let stand 15 minutes for the flavors to blend.
- Cut the cake into wedges and spoon the citrus compote alongside.
