Orange Almond Olive Oil Cake

How we make it.

2 cups all-purpose flour
3/4 cup raw sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Dash of cinnamon
Dash of nutmeg
Dash of cloves
1 cup extra virgin olive oil
3 eggs
1 tablespoon orange zest
1/4 cup orange juice, fresh squeezed
1/4 cup Cointreau
1/4 teaspoon almond extract
1/4 cup slivered almonds, toasted
Powdered sugar for dusting

Preheat the oven to 350 degrees. Rub extra virgin olive oil all around the inside of a 9-inch circular cake pan. In a medium bowl mix flour, sugar, salt, baking soda, baking powder and spices. In a large bowl mix olive oil, eggs, orange zest, orange juice, Cointreau and almond extract until combined. Pour dry ingredients into wet and mix until just combined. Bake for 40-45 minutes and then let the cake cool completely. Once completely cooled, top with toasted slivered almonds, an orange slice and a dusting of powdered sugar.  

Why we make it.

You know, it occurs to me I keep saying that I don't bake. And then I keep baking things. But the things I'm "baking" aren't real baking to me. They're whisk baking. Quasi baking. Two bowl baking. I don't know. I'll stop saying I don't bake. I do bake, I'm just not a baker. This olive oil cake falls under the category of things I will bake, which is to say, not cloying or icing covered or uselessly decadent frosted nightmare things. It's a tasteful cake. It's filled with taste. I think honestly there's something sexy about it. It's a simple uniced, mildly sweet cake made luscious through a golden stream of extra virgin olive oil. It's elegant and perfect for the holidays. Flavored with orange and almond, it feels like the European superior to the American pound cake. Barbara didn't make this, Bianca did. And so did I. And you should, too.