Almond and Olive Oil Cake

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Almond Olive Cake
Serves 8-12

3/4 cup sliced almonds (with or without skins)
1 cup sugar
3 large eggs
½ cup extra virgin olive oil
1 cup all-purpose flour
½ cup ground almonds
1-½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon almond extract
½ teaspoon orange zest (from one orange)
spray oil containing flour

Preheat oven to 350°F. Trace an 8-inch round pan on parchment paper and cut out. Grease and flour the pan, press in the parchment circle and grease and flour the top of the parchment and sides of the pan. Sprinkle the sliced almonds on the bottom of the pan and spread to cover.

In a medium bowl, beat the sugar, eggs and olive oil together until creamy, about one minute at medium speed. Add the flour, ground almonds, baking powder, salt, almond extract and orange zest and beat until combined. Pour over the sliced nuts. Bake for 35 minutes, or until a skewer inserted comes out clean.

Let cool in the pan for 10 minutes and then run a knife around the sides.
Turn the cake onto a wire rack and let cool. Serve almond side up. Store covered at room temperature for up to four days or freeze for up to three months.

Reprinted with permission from Holiday Kosher Baker © 2013 by Paula Shoyer, Sterling Publishing Co., Inc. Photography by Michael Bennett Kress

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