Food Network UK

Almond citrus olive oil cake

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Recipe by Giada De Laurentiis

Ingredients

  • For the cake:

  • 210g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 200g sugar
  • 3 large eggs
  • 2 tsp orange zest
  • 2 tsp lemon zest
  • 60ml whole milk
  • 175ml extra-virgin olive oil
  • 100g Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced almonds, toasted, coarsely crumbled
  • Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Icing sugar, for sifting

  • For the citrus compote:

  • 2 tbsp Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated orange peel
  • 3/4 tsp orange blossom water, optional
  • 3 oranges, segmented
  • 2 pink grapefruits, segmented

Use imperial measurements

Method

How to make Almond citrus olive oil cake

For the cake:

1) Preheat the oven to 180°C/ gas mark 4. Lightly oil an 17-cm diameter cake pan.

2) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the flour, baking powder, and salt in a medium bowl to Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please 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.

3) 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.

For the citrus compote:

1) Stir the orange peel, blossom water, and 2 tbsp of accumulated juices from the segmented fruit in a small bowl to Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend . Arrange the orange and grapefruit segments decoratively in a wide shallow bowl.

2) Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend .

3) Cut the cake into wedges and spoon the citrus compote alongside.