OLIVE OIL CAKE WITH
7-MINUTE CURD
Using extra virgin olive oil in this cake results
in a fruity and rich flavor. The 7-Minute Curd is so delicious, so luscious
and so versatile spread on anything! The cool, satiny texture of the curd is
wonderful on scones hot from the oven or as a delicious filling for cakes,
cookies and tarts.
Serves 12
Ingredients:
3
large eggs, beaten
2 cups granulated sugar
12 ounces extra virgin olive oil
10 ounces milk
2 ounces orange liqueur
2 ounces fresh orange juice
3 teaspoons lemon zest
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
4 ounces blanched almonds, finely chopped
Garnish: Powdered sugar
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.
|
