Recipe of the Week: Almond Olive Oil Cake
Use a variety of fresh fruits or berries when making this delicious almond torte. My mother made it at her bakery, Pasticceria Tilde in Bologna, Italy, on a large sheet tray and sold it by weight. It was so popular that it was always sold out. Serves eight. (Chef tip: I prefer to use almond flour.)
1 1/2 cups sifted cake flour
2 teaspoon baking powder
1/4 teaspoon sea salt, plus more for egg whites
8 egg whites, at room temperature
2 tablespoons confectioners sugar
6 egg yolks, at room temperature
1 cup sugar
1/2 cup extra-virgin olive oil
1 teaspoon vanilla sugar
1 orange, zested and juiced
1 teaspoon orange extract
1/2 cup almonds, toasted and pulverized
Preheat the oven to 350°F. Grease and flour a springform or tube pan. Sift together flour, baking powder and salt.
Beat egg whites until white and foamy. Add confectioners sugar and a pinch of salt and beat until stiff but not dry.
In the mixer, beat the yolks and sugar until thick and lemon in color. Add oil, vanilla sugar, orange juice, zest and extract. Add flour mixture and ground nuts and mix well. Fold in egg whites.
Pour batter into prepared pan. Bake for 35-40 minutes. Remove from the oven and cool. Reserve and serve with your favorite berries and ice cream.