This moist and not-too-sweet cake served with a spoonful of fresh berries
makes a perfect ending to a wine-country meal. Packaged ground almonds
(often labeled almond meal) are available in many health food stores and
specialty supermarkets such as Trader Joe’s and Whole Foods. You can also
grind whole almonds in a food processor; use raw almonds (not blanched or
roasted) and pulse a little bit at a time just until they are the texture of
cornmeal, being careful not to overprocess into almond butter. (See photo)
1 1⁄2 cups ground almonds 3⁄4 cup all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1 cup of sugar
3⁄4 cup extra-virgin olive oil 1⁄2 cup light cream or half-and-half, at room
temperature 5 eggs, at room temperature 2 tablespoons finely grated fresh
orange zest 1 teaspoon pure almond extract 3 cups sliced fresh
1 tablespoon granulated sugar
Confectioners sugar, for dusting the cake
To make the cake, preheat the oven to 325°F. Grease a nonstick 8-inch
round cake pan with cooking spray, preferably olive oil spray.
Combine the almonds, flour, baking powder, and salt in a bowl and
whisk to mix well. Set aside.
Combine the sugar, oil, cream, eggs, orange zest, and almond extract
in the bowl of an electric mixer. Using the paddle attachment, beat on
medium speed until smooth, about 3 minutes. Add the almond–flour
mixture and mix on low speed until blended.
Scrape the batter into the cake pan. Bake until a skewer inserted into
the center of the cake comes out clean, about 40 minutes. Let cool in the
pan on a wire rack for 10 minutes, then invert the cake onto a plate and
lift off the pan. Invert the cake again onto a serving plate, top side up.
Combine the strawberries and granulated sugar in a bowl, and toss
gently; taste and add a little more sugar if needed. Set aside for a few
minutes to draw out the berry juices.
Using a sifter or a fine-mesh strainer, dust the top of the cake with the
confectioners’ sugar. Transfer the berries to a serving bowl. Cut the cake
into wedges and serve with the berries
Result: Almond–Olive Oil Cake with Strawberries
Have a good meal, and see you soon with new delicious ingredients.
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