Toasted Almond, Orange and Olive Oil Cake
When you want to show someone you care, there’s nothing better than a homemade cake! This one is easy to make, impressive to taste and captures three of California’s favorite flavors: navel oranges, olive oil and almonds. Pair with California Muscat or California Late Harvest or Dessert wine.
Wine suggestion: California Muscat or California Late Harvest or Dessert win
- 1/3 cup (50 g) raw almonds
- 1 cup plus 3 tablespoons (140 g) sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 cup (200 g) sugar
- 1 cup (250 ml) whole-milk yogurt
- ½ cup (125 ml) extra virgin olive oil
- 1 teaspoon (packed) grated orange zest
- ½ teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 tablespoons (20 g) sliced almonds, for garnish
Makes one 9-inch (23-cm) cake to serve 8 to 12
Coat the bottom and sides of a 9-inch (23-cm) round cake pan with vegetable spray. Line the bottom with parchment paper. Dust the sides with flour, shaking out excess.
Preheat the oven to 350°F (175°C). Toast the raw almonds on a baking sheet until fragrant and lightly colored inside, 12 to 15 minutes. Cool completely.
In a food processor, grind the toasted almonds with 1 tablespoon of the sifted flour until fine. In a bowl, whisk together the ground almonds, remaining flour, baking powder and salt.
In a large bowl, whisk the eggs until well blended. Add the sugar gradually and whisk vigorously until the sugar dissolves. Whisk in the yogurt, olive oil, orange zest and extracts. When well blended, add the dry ingredients. Whisk just until blended; do not overmix.
Pour the batter into the prepared pan. Sprinkle the sliced almonds on top. Bake until the cake feels firm on top and just begins to pull away from the sides of the pan, 35 to 40 minutes. Cool in the pan on a rack for 10 minutes, then invert onto another rack and remove the pan and parchment paper. Invert again onto the first rack to finish cooling. Garnish with orange slices (optional).