Receta de Pastel de Almendras Marcona con Aceite de Oliva - Marcona Almond Citrus Olive Oil Cake Recipe
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.
Ingredients
- 1 1/2cups all-purpose flour
- 2 tsp baking powder
- 1/2tsp salt
- 1 cup sugar
- 3large eggs
- 2tsp orange zest
- 2tsp lemon zest
- 1/4cup whole milk
- 3/4cup extra virgin olive oil
- Olive oil and flour, as needed to coat pan
- 2/3cup Marcona almonds, toasted and finely chopped or ground
- Powdered sugar, for sifting
Preparation
STEP 1
Preheat oven to 350° F and lightly oil and flour a 9-inch diameter cake pan.
STEP 2
Whisk flour, baking powder and salt in a medium bowl to blend. Using an electric mixer, beat sugar, eggs and 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 fold in almonds. Transfer batter to pan, level, and place pan on a baking sheet to collect any spills.
STEP 3
Bake until a tester inserted into center of cake comes out with moist crumbs attached, about 30 minutes or so. Transfer to rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
Accompany with a hot café con leche.