I really enjoy a crusty, moist cake for dessert with my tea. However, most cakes are made with butter for moisture. This olive oil cake allows a rich and decadent treat with a hint of citrus and almond. Enjoy!

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

3 large eggs

1 teaspoon orange zest

1 teaspoon lemon zest

1/4 cup whole milk

3/4 cup extra-virgin olive oil

2/3 almonds, toasted and crumbled

Powdered sugar, for sifting

1. Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan, I use a spring-form pan.
2. Whisk the flour, baking powder, and salt in a bowl.
3. In a mixer, beat the sugar, eggs, and zest until pale and fluffy.
4. Beat in the milk.
5. Gradually beat in the oil. Nice and slow!
6. Add the flour mixture then the almonds.
7. Transfer the batter to the prepared pan.
8. Place cake pan on baking pan to collect any possible spills. Bake for 35-45 min, it’s done when the toothpick in the center comes out crumbly.
9. Cool for 15 minutes on a rack.
10. Remove cake and sift powdered sugar over the cake.