We use cookies to improve your experience on this website. By continuing to browse our site you agree to our use of cookies.

Olive oil, Almond and Blood Orange Cake

By renowned chef Deborah Madison

  • 1 cup cake flour or all-purpose white flour
  • ¾ cup finely grated blanched almonds
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 large eggs
  • 1 cup sugar
  • finely grated zest of 2 blood oranges
  • ½ cup blood orange juice
  • ½ cup Navarino Icons Extra Virgin Olive Oil
  • ¼ teaspoon almond extract
  • 1/3 cup almond flakes tossed with 1½ tablespoons sugar

Grease a 9-inch spring-form pan with olive oil, then dust the sides and bottom well with flour. Heat the oven to 350F (180C). Blend the flour, almonds, baking powder and salt in a bowl using a whisk. Using the paddle attachment on your mixer, whisk the eggs with the sugar and orange zest at medium-high speed until pale and thick, after several minutes. Lower the speed and add the olive oil, followed by the orange juice and almond extract. With the machine still on low, add the flour mixture by the heaping spoonful until all is incorporated. Remove the bowl, then use a wide rubber spatula to scrape around the bowl, making sure all the flour has been combined. Pour the batter into the prepared pan and sprinkle the almond and sugar mixture over the top. Bake in the middle of the oven until firm, browned and pulling away from the sides of the pan, 50 to 60 minutes. A cake tester should come out clean. Let the cake cool in the pan, then run a knife around the sides. Transfer to a cake plate. Serve with the Navarino Icons Olive or Tomato Spoon Sweet on the side.