The perfect cake – dress it up or down, as in, frost it like an avalanche or sprinkle it like a flurry – you can have your cake and eat it too – if this is what you’re talking about, when you’re talking about cake! And since we’re talkin’ – talk about easy. How easy? Well, how about as easy as a few of these jobs – I mean really, who is Vanna White kidding! But in her defence, she does see why she’s on everyone’s ridiculist!
Ok back to the cake – it may sound slightly odd, (ok, extremely weird) to get rid of the fruit and be lovin’ up the rind but that’s exactly what you’re going to do with the citrus on your way to making one of the best, and dare I say, healthiest, cakes you’ve ever tasted. Similar in texture to pound cake (but better) this one puts cake back on the menu, anytime, anyplace, anywhere – no occasion required.
Remember snackin’ cake from the 70’s-80’s? How handy was that – add water, mix and bake in the same pan – well, think of this cake in those terms – only lose the box, add real ingredients – citrus, almonds and olive oil– and a tad more effort and you will have created another glaring example of why less is more, fresh is best, and fabulous is not far behind. You can eat it as is – or you can dress it up – kinda like that little black dress.
click here to jump down to the cake with olive oil, almonds & citrus recipe
1. Get the oranges and lemons in a pot of water.
2. And get simmerin’!
3. Prep the pan – lay parchment over the bottom of a springform pan & clip on the sides.
4. Tear off the excess.
5. Voilà – a neat and tidy pan for your cake.
6. Measure out dry ingredients and set aside.
7. Toast the almonds in a dry pan.
8. Put on a plate to cool – can’t chop hot nuts!
9. Chop your cooled nuts – you’re looking to annihilate them, so a little whizzer works great.
10. Keep going … you’re after a fine grind.
11. Drain and halve the fruit.
12. Start coring out the flesh.
13. ‘Til they look like this.
14. Put all the rinds in the food processor.
15. And start puréeing.
16. Keep whizzing until it’s a fine purée.
17. Turn your attention to the eggs and sugar.
18. Start beating the eggs and slowly add the sugar.
19. Keep going until light and airy.
20. See? This is what you’re looking for.
21. Beat in the extract(s) – 1 tsp. of one or 1/2 tsp of each.
22. Time to start alternating the flour and olive oil – first the flour.
23. Then the olive oil.
24. Then the flour – back and forth finishing with the flour.
25. And look where we are now?
26. Light, creamy, goodness.
27. This is the batter ready for the rinds and nuts.
28. Add the puréeed rinds.
29. Stir to combine.
30. Chopped nuts are next.
31. Folding in the chopped nuts.
32. Batter down.
33. Batter in.
34. Batter baked.
35. Cool & release your cake.
36. Get in there and make your first slice.
37. Put it on a plate.
38. Go ahead – admire your work – you made that cake!
39. Put a little icing sugar in a sieve and tap, tap, tap all over and it starts to look like a party! And if you made a stencil (move over Martha), you’re not the only one who can bring the bling! Or go for a glaze or icing, I tell you more about that in the recipe below – or eat it as is – now that’s snackin’ cake, 21st century-style. Enjoy!
cake with olive oil, almonds & citrus
1. Preheat the oven to 350°. In a pot place the following, cover with water and simmer for 30-45 minutes:
- 2 oranges
- 2 lemons
2. Meanwhile, with an electric mixer beat the eggs and slowly add the sugar, beating until fluffy and pale yellow. Finish with the extract.
- 4 eggs
- 3/4 cup sugar
- 1 tsp. extract – vanilla or almond, or combo
- 3/4 cup almonds
- 1 cup flour
- 3 tsps. baking powder
- 1/2 tsp. salt
- 1/4 cup olive oil
- 1/2-1 tsp. salt, to taste
6. Start building the batter – add the flour mixture to the eggs, alternating with the olive oil, finishing with the flour. Fold in the citrus skins and almonds. At this point, you could add a big handful of chocolate chips. Pour into a 8″ springform pan and bake for 50-60 minutes – until a toothpick inserted into the cake comes out clean. Cool on a rack. And top with whatever you like – fancy it up or enjoy as is.
PS This recipe calls for a 8″ springform pan, if you don’t have one, don’t fret – it’s the volume that determines the size of the pan – an 8″ springform pan holds about 8 cups of batter, so check this pan-size conversion chart for all your options.
get creative
Easiest and most versatile topping is to whip a pint of whipping cream, sweeten with a little icing sugar (2-3 tbsps.) and put on your flavouring cap:
- citrus zest & 1-2 tsps. of juice – lemon, lime, orange
- extracts: almond, lemon, rum, coconut
- shot of rum, grand marnier, kahlua or amaretto
- cinnamon/nutmeg/cardamom & vanilla
- coffee syrups – caramel, pumpkin, mocha, hazelnut
- coffee creamers – almond, cinnamon, café mocha
- coffee and/or espresso powder
- cocoa or cappucino mix (omit the sugar ’cause it’s already sweetened)
- cocoa powder & vanilla
- purée raspberries/strawberries with the sugar (strain to remove seeds) and fold into whipped cream
- a few drops of flavoured oils – peppermint, orange, lemon, coffee
seared surimi crab
brownies with black beans, double chocolate & walnuts
eggs in pepper rings
hummus with spice & parsley
wild rice salad with toasted nuts & grapes
