This luscious cake uses roasted almonds and orange-lemon pulp for the flavoring. This sophisticated almond cake is moist, nutty and a bit gooey. Serve with drizzling of raw honey or maple syrup and a sprinkling of silvered almonds. Smart Recipes, American Recipes, Eggs Recipes Eggs American

Almond Cake

Almond Cake Recipe | PT1H35M Serves 8 Ingredients: 1 Medium Orange 1 Medium Lemon 6 Ounces Raw Almonds 1 Cup All-Purpose Flour 1 Tablespoon Baking Powder 4 Eggs 0.5 Teaspoon Salt 1.5 Cups Sugar 0.66 Cup Olive Oil 0.5 Cup Confectioners’ Sugar In a pan, add orange, lemon and enough water to cover and bring to boil over medium-high heat. Reduce heat and simmer for about 30 minutes. Drain well and keep aside to cool. Preheat oven to 325 degrees. Arrange a rack in the middle position of oven. In a baking sheet, spread almonds and bake for about 10-15 minutes. Remove from oven and keep aside to cool completely. After cooling, add almonds in a food processor and pulse till ground. Set oven to 350 degrees. Grease a 9-inch spring form pan. Cut the orange in half and discard seeds. Cut the lemon in half and discard pulp and seeds. In a food processor, add orange and lemon and pulse till a paste is formed. In a small bowl, mix together flour and baking powder. In another bowl, add eggs and salt and beat till foamy. Add sugar and beat till well combined. Add flour mixture into egg mixture and mix till just combined. Add almonds, citrus paste and olive oil and with an electric mixer, beat on low speed till well combined. Place mixture into prepared springform pan evenly. Bake for about 1 hour. Remove from oven and keep onto the wire rack to cool in the pan for about 5 minutes. Carefully, invert cake onto the wire rack to cool completely. Dust with confectioners’ sugar. Cut into desired sized slices and serve.



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