Ingredients Jump to Instructions ↓

  1. 3 large eggs, beaten

  2. 2 cups granulated sugar

  3. 12 ounces extra virgin olive oil

  4. 10 ounces milk

  5. 2 ounces orange liqueur

  6. 2 ounces fresh orange juice

  7. 3 teaspoons lemon zest

  8. 2 cups all-purpose flour

  9. 1/2 teaspoon baking soda

  10. 1/2 teaspoon baking powder

  11. 1 teaspoon kosher salt

  12. 4 ounces blanched almonds, finely chopped Garnish: Powdered sugar

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat oven to 350°F. Butter a 10-inch cake pan. In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice and lemon zest. Sift together the flour, baking soda, baking powder and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almonds. Pour the mixture into the buttered cake pan. Bake for 1 hour. Place on a rack to cool completely. Run a knife around the edges to remove the cake and place it on a serving platter. Sprinkle with powdered sugar and serve with the Curd.


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