Marcona Almond Citrus Olive Oil Cake Recipe
Receta de Pastel de Almendras Marcona con Aceite de Oliva
55
Minutes
8
servings
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
- Olive oil and flour, as needed to coat pan
- 2/3 cup Marcona almonds, toasted and finely chopped or ground
- Powdered sugar, for sifting
Nutritional Facts
- Serving Size 3.5 oz/100 gr
- Calories 402 gr
- Calories From Fat 100 gr
- Total Fat 22.6 gr (35%)
- Saturated Fat 3.6 gr (18%)
- Trans Fat 0 gr
- Cholesterol 71 mg (24%)
- Sodium 267 mg (11%)
- Total Carbohydrates 46 gr (15%)
- Fiber 1 gr (3%)
- Sugars 27 gr
- Protein 5 gr (10%)
- Vitamin A 2%
- Vitamin C 2%
- Calcium 11%
- Iron 9%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
This rustic yet elegant cake is the perfect marriage of quintessential Spanish ingredients - Marcona almonds, orange and lemon zest and extra virgin olive oil. Andalucians have long used heart-healthy olive oil in baking, and we love the lightness and moist texture it delivers compared to butter.
Steps
Preheat oven to 350°F and lightly oil and flour a 9-inch diameter cake pan.
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.
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.
2 Comments
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.
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.