When Olive Oil is in the hands of the master cooking craftery of Janet Fletcher, anything is possible. Janet stopped by Tonia's Kitchen with her new cookbook, Wine Country Table. The aim of the book is to celebrate California's sustainable harvest, of which there is plenty. And among the many California-based ingredients in her Toasted Almond, Orange and Olive Oil Cake, is of course California made Olive Oil. Janet told Tonia it's a star crop here in the Golden State, and different varieties of this special sauce are coming out almost everyday. The cake itself is light, moist and of course, goes well with a delicious dessert wine. A perfect dessert for a perfect spring day!
- ¾ cup natural (skin on) almonds, walnuts or toasted and peeled hazelnuts
- 1 Tbsp. coarsely chopped orange zest
- 1 cup sugar
- ¾ cup unbleached all-purpose flour
- 1/3 cup natural unsweetened cocoa
- 1 tsp. baking powder
- 1/8 tsp. salt
- 2 large whole eggs
- 2 large egg whites
- ¾ cup extra virgin olive oil
- ¼ cup fresh orange juice
- 1 tsp. pure vanilla extract
For the Chocolate Glaze
- 3.5 ounces semi sweet chocolate, coarsely chopped
- ½ cup heavy cream
- ¼ cup sliced natural almonds, lightly toasted
- Orange zest, optional garnish (remove thin strips with bar zester)
- Orange liqueur flavored whipped heavy cream (optional)
DIRECTIONS
- Preheat the oven to 350°F. Lightly oil a 9-inch springform pan. Sprinkle with a tablespoon of flour and tap out excess.
- Place the almonds, orange zest and 2 tablespoons of the sugar (from the 1 cup) in a food processor and process until very finely chopped. Set aside.
- Sift the flour, cocoa, baking powder and salt into a large bowl. Add the ground almond mixture to the flour mixture until blended and set aside.
- Combine the whole eggs and egg whites in a large mixing bowl and beat on medium high until frothy. Gradually beat in the remaining sugar, 2 tablespoons at a time, scrapping down the bowl from time to time, until the mixture is thick and pale in color, 3 to 5 minutes. With the mixer on its lowest speed add the extra virgin olive oil in a slow steady stream, almost a dribble. Remove the bowl from the mixer and add the orange juice and vanilla; gently stir with a rubber spatula until blended.
- In three or four additions gently fold the flour and almond mixture into the egg yolk mixture until blended. The batter will deflate slightly. Pour into the prepared pan.
- Bake until the edges begin to pull away from the sides of the pan and the center is feels set when pressed lightly with a fingertip, about 30 minutes. Cool the cake in the pan on a wire rack.
- Loosen the sides of the cake from the pan with a knife or small spatula. Remove the sides of the pan and cool the cake on a rack. When cooled slide the cake onto a serving plate.
