Olive Oil Cake with Citrus and Toasted Almonds

Tunisian Olive Oil Cake with Citrus and Toasted Almonds Recipe

Region / culture: Tunisia | Preparation time: 60 minutes | Cooking time: 60 minutes | Servings: 8

Introduction

This Olive Oil Cake with Citrus and Toasted Almonds is a delightful and unique dessert that combines the flavors of citrus fruits, almonds, and olive oil. The result is a moist and flavorful cake that is perfect for any occasion.

History

Olive oil cakes have been a popular dessert in Mediterranean countries for centuries. The use of olive oil in baking dates back to ancient times when olive oil was a common ingredient in many recipes. This particular recipe combines the traditional flavors of olive oil with the bright and zesty flavors of citrus fruits and the nuttiness of toasted almonds.

Ingredients

6 kumquats, halved
0.67 cup plus 2 tbsp olive oil
1 orange
1 lemon
6 oz (170 g) lightly toasted blanched almonds
4 large eggs
1.5 cups sugar
1 cup all-purpose flour
3 tsp baking powder
1 mango, peeled and finely diced

How to prepare

Combine kumquats and olive oil in a saucepan.
Bring to a simmer and cook gently for 3 minutes.
Remove from heat and let it cool for 30 to 60 minutes.
Strain the mixture, pressing out the juices, and discard the fruit.
Set aside the citrus-infused oil.
Preheat the oven to 350°F (177°C).
Put the orange and lemon in a small saucepan with enough water to cover them.
Simmer for 30 minutes, then drain and let them cool.
Cut off the stem ends of the lemon, cut it in half, scoop out the pulp and seeds, and finely chop the rind.
Finely chop the whole orange and combine it with the lemon rind.
Squeeze out as much liquid as possible and reserve it.
Chop the almonds in a food processor until they resemble fine bread crumbs.
Using an electric mixer, beat the eggs until they become very light, lemon-colored, and thick.
Continue beating and gradually add the sugar.
Sift together the flour and baking powder, then stir in the egg mixture.
Gently fold in the reserved rind, nuts, mango, and citrus-infused olive oil.
Pour the batter into a lightly oiled 9-inch springform pan and bake at 350°F (177°C) for 1 hour or until a knife gently inserted into the middle comes out clean.
Cool the cake on a rack and then remove the sides of the pan.
Garnish with fresh citrus fruit if desired.

Variations

You can substitute different citrus fruits, such as grapefruit or tangerines, for the orange and lemon in this recipe.
Instead of almonds, you can use pistachios or walnuts for a different flavor profile.
Add a teaspoon of cinnamon or cardamom to the batter for a warm and spicy twist.

Cooking Tips & Tricks

Be sure to use a good quality olive oil for this recipe, as it will greatly impact the flavor of the cake.

- Toasting the almonds before adding them to the batter will enhance their flavor and add a nice crunch to the cake.

- Folding in the citrus-infused olive oil at the end of the recipe will ensure that the flavors are evenly distributed throughout the cake.

Serving Suggestions

This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. Fresh berries or a drizzle of honey would also be a nice addition.

Cooking Techniques

Be sure to beat the eggs until they are very light and fluffy to ensure a light and airy cake.

- Folding in the dry ingredients gently will help to keep the cake from becoming tough.

Ingredient Substitutions

If you don't have kumquats, you can use any other citrus fruit, such as oranges or lemons, for the infused oil.

- You can use any type of nuts in place of almonds, such as walnuts or pecans.

Make Ahead Tips

This cake can be made a day in advance and stored at room temperature in an airtight container. It will stay moist and flavorful for several days.

Presentation Ideas

Garnish the cake with fresh citrus slices or zest for a beautiful and colorful presentation. You can also dust the top with powdered sugar or drizzle with a citrus glaze for added sweetness.

Pairing Recommendations

This cake pairs well with a cup of hot tea or coffee for a delightful afternoon treat. A glass of sweet dessert wine, such as Moscato or Riesling, would also be a nice accompaniment.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, simply place a slice in the microwave for 10-15 seconds or in a 350°F oven for 5-10 minutes.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 2g

- Sugars: 30g

Fats

- Total Fat: 22g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin C: 20% DV

- Calcium: 10% DV

- Iron: 8% DV

Alergens

Contains almonds and eggs

Summary

This Olive Oil Cake with Citrus and Toasted Almonds is a delicious dessert that is relatively low in calories and high in healthy fats from the olive oil and almonds. It also provides a good amount of protein and essential vitamins and minerals.

Summary

This Olive Oil Cake with Citrus and Toasted Almonds is a delicious and unique dessert that is sure to impress your family and friends. With its bright citrus flavors, nutty almonds, and rich olive oil, this cake is a true delight for the taste buds. Enjoy a slice with a cup of tea or coffee for a delightful treat any time of day.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly through the kitchen window as I rummaged through a box of old cookbooks that had been passed down to me from my mother. As I flipped through the pages, my eyes landed on a tattered recipe card tucked in between the pages of an old cookbook. The title read “Olive Oil Cake with Citrus and Toasted Almonds.”

I had never heard of such a cake before, but something about the combination of flavors intrigued me. I knew I had to give it a try. The recipe was written in a delicate cursive handwriting, the ink faded with age. It listed simple ingredients - olive oil, citrus zest, almonds, and a hint of vanilla. It seemed like a recipe that had been passed down through generations, each cook adding their own twist to make it their own.

I traced my fingers over the words on the card, feeling a sense of connection to the past. I could almost picture the hands that had written those words, the love and care that had gone into creating this recipe. I knew that I had to honor that legacy by making this cake and sharing it with my loved ones.

I gathered the ingredients and set to work, the familiar rhythm of baking calming my mind. The scent of citrus filled the kitchen as I grated the zest, the bright colors of the fruit reminding me of sun-kissed summer days. I could almost taste the tangy sweetness of the orange and lemon as I added them to the batter, along with a generous drizzle of olive oil.

As the cake baked in the oven, I watched with anticipation, the aroma of almonds toasting filling the air. The scent was warm and comforting, like a hug from an old friend. When the cake emerged golden and fragrant, I knew that I had stumbled upon a treasure.

I sliced into the cake, the crumb tender and moist, flecked with bits of citrus zest and crunchy almonds. Each bite was a symphony of flavors - the richness of the olive oil, the brightness of the citrus, and the nuttiness of the almonds. It was a cake that spoke of tradition and history, a recipe that had stood the test of time.

I shared the cake with my family, watching as their faces lit up with delight. They marveled at the unique combination of flavors, the way the olive oil added a depth of flavor that butter could never match. It was a cake that brought us together, connecting us to the past and to each other.

Since that day, Olive Oil Cake with Citrus and Toasted Almonds has become a staple in our home. It is a recipe that I hold dear, a reminder of the power of food to bring people together and create memories that last a lifetime. And every time I bake it, I feel a connection to the hands that wrote those words so long ago, passing down a legacy of love and good food.