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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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From Mark Bittman. Ecellent! And low in fat I believe! Ingredients:
1/2 cup light olive oil, plus some for greasing the pan (do not use extra-virgin oil) |
1 1/4 cups sugar |
2 eggs |
3/4 cup blanched slivered almond |
2 1/2 cups about 12 ounces all-purpose flour |
1/2 teaspoon ground cinnamon |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup orange juice, preferably freshly squeezed, plus 1/3 cup additional orange juice for the glaze (optional) |
1 orange, zest of, grated |
1/3 cup confectioners' sugar, for the glaze (optional) |
Directions:
1. Preheat the oven to 350 degrees F. Brush the bottom, sides, and cone of an 8-to-9-inch tube pan with olive oil.
2. Use an electric mixer to combine the olive oil and sugar, then add the eggs and beat until thick and fluffy, 5 to 7 minutes. Grind 1/2 cup of almonds until fine. Mix them with the flour, cinnamon, baking powder, and salt.
3. Stir a portion of the flour mixture into the egg mixture, then add a little of the orange juice. Repeat, stirring after each addition, until well blended. stir in the orange zest, then turn the batter into the tube pan ; sprinkle with the remaining slivered almonds.
4. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes in the pan, then invert onto a rack and remove the pan. Cut carefully around the sides of the cake and remove. Cool for 10 minutes before turning right side up onto another rack.
5. To glaze, stir together the orange juice and confectioners' sugar until smooth and spoon over the top of the cake. Let cool completely before cutting. Store for up to a day at room temperature, covered with waxed paper.
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