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Add a photoOh, man - this is my type of cake: dense and intense. A dollop of whipped cream is all it needs... and a cup of coffee or tea.
I baked this cake and let the flavors develop overnight. The recipe called for boiling a whole orange and a whole lemon, but I roasted them in foil because I wanted a deeper citrus flavor. I also added a tablespoon of chopped fresh rosemary to the batter.... because I like the flavor of rosemary with lemon and orange olive oil cakes.
Here is the recipe that I used as a guideline
http://www.notonlypizza.com/2010/06/14/orange-lemon-cake//
Ingredientes
- Ingredients:
- 1 medium orange (organic, unpeeled)
- 1 lemon (organic, unpeeled)
- 1T chopped fresh rosemary (optional)
- 6 oz. raw peeled almonds (I used 6oz of almond meal from Trader Joe's)
- 1 cup unbleached all purpose flour (use cornmeal for gluten free)
- 1 Tbs. baking powder
- 4 extra large eggs
- ½ tsp. sea salt
- 1 ½ cups raw cane or granulated white sugar
- 2/3 cup extra virgin olive oil
- powdered sugar for decoration
Direcciones
- Wash the lemon and orange, roll in foil and roast at 350° until soft - which can take 30-60 minutes. This can be done days before you make the cake, when something else is in the oven.
- Spread the almonds on a baking sheet, and bake until they look golden brown and smell like toasted almonds, about 10 to 15 minutes. Set them aside to cool. I used almond meal, so I spread it on a baking sheet, watched it carefully while it toasted and took it out when it was turning a golden brown.
- If you use whole almonds, wait until they are completely cool, and then grind them in a food processor using the pulse function until they reach a granulated sugar consistency. Set aside.
- Preheat your oven to 350 degrees F. Grease a 9-inch round springform pan with the olive oil.
- When cooled, cut the orange and lemon in half and discard the seeds. Discarding the pulp of the lemon is optional. I used a Meyer lemon, so it contributed to flavor without being bitter.
- Cut the orange (peel and pulp) and the lemon rind into big chunks, put them in the food processor and grind them until you almost reach a coarse paste consistency.
- Beat the eggs with salt for 5 minutes until foamy and light in color, gradually add the sugar and then the flour mixture.
- Add the citrus paste, almonds, and olive oil, and beat at low speed until well combined but donât overwork the batter.
- Pour the cake batter into the springform pan, and bake for 50minites to 1 hour depending on the oven, or until a toothpick inserted in the center comes out clean.
- Cool the cake in its pan and then remove the rind. Sprinkle the cake with powdered sugar before serving.
- Keeps well at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 8 servings | |
| Calories 300 | |
| Calories from Fat 213 | 71% |
| Total Fat 24.33g | 30% |
| Saturated Fat 3.44g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 645mg | 27% |
| Potassium 131mg | 4% |
| Total Carbs 15.77g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.74g | 1% |
| Protein 6.02g | 10% |
Evaluaciones
23 de Marzo de 2012
This is a delicious - and a well-received - cake recipe, packed with flavor & the rosemary surprise. I personally enjoy toasted almonds rather than almond meal - just for the contrast in texture. The rosemary is not at all too much. In fact I rather like this with a 1/2 tsp very finely chopped rosemary and 1 Tbs of navel orange zest in a sugar frosting, the slices served with a small scoop of the finest gelato do lemone. Few flavors pair better than rosemary & lemon. Your recipe, sf, is an absolute winner, just as you present it. Let's see more!! Thanks.1 replyYo he cocinado/probado esta recetaEsta es una variación
