Almendra Marcona Citrus Olive Oil Pastel - Marcona Almond Citrus Olive Oil Cake

La Tienda Kitchens

  • 55 minutes
  • 8 servings
This rustic yet elegant cake is the perfect marriage of two quintessential Spanish ingredients - Marcona almonds and extra virgin olive oil. Andalucians have long used heart healthy olive oil in baking and we love the lightness it delivers compared to butter.
Rated 4 Stars

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 3 large eggs
  • 2 tsp orange zest
  • 2 tsp lemon zest
  • 1/4 cup whole milk
  • 3/4 cup extra virgin olive oil
  • 2/3 cup Marcona almonds, toasted and finely chopped
  • Powdered sugar, for sifting
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Preparation

STEP 1
Preheat oven to 350 degrees and lightly oil 8-inch diameter cake pan.
 
STEP 2
Whisk flour, baking powder & salt in a medium bowl to blend. Using an electric mixer, beat sugar, eggs & zests in a large bowl until pale and fluffy. Beat in milk, then gradually beat in oil. Add the flour mixture and stir just until blended, then stir in almonds. Transfer batter to pan and place on baking sheet to collect any spills.
 
STEP 3
Bake until a tester inserted into center of cake comes out with moist crumbs attached, about 35 minutes. Transfer to rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.

Reviews (1)

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Anne

Rated 4 Stars

The cake had a wonderful flavour, but when it was baking, it spilled out over the side of the pan quite a lot. Don't know if it needs a larger pan or a deeper sided pan. Either way, the cake tasted great and had a nice texture.

Stu

Rated 0 Stars

After reading Anne's review, I'll use a 9" pan instead of the 8" pan that the recipe suggests. The deeper pan can't hurt the cake, but the extra volume should prevent any spillover. Two teaspoons of baking powder is a lot of leavening. Thanks for keeping my oven clean.

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