From: Woman's Day US

Yields:
12
Prep Time:
15 mins
Total Time:
1 hr 5 mins
Cal/Serv:
335
Store the almond cakes at room temperature for up to 3 days. Warm in a 300 degree F oven, if desired.
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Ingredients
- 3/4 cup Extra virgin olive oil
- 1 Tbsp. Extra virgin olive oil
- 3/4 cup sliced almonds
- 3/4 cup granulated sugar
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 4 large eggs
- 2 tsp. orange zest
- 1/4 cup orange juice
Directions
- Step 1Heat oven to 350 degree F. Coat three 5 1/2- by 3-inch loaf pans with oil; line with parchment paper, leaving a 2-inch overhang on the long sides. In a bowl, toss the almonds with 1 tablespoon oil and 1/3 cup sugar.
- Step 2In a medium bowl, whisk together the flour, baking powder, and salt. Using an electric mixer, beat the eggs and remaining 3/4 cup sugar until light, fluffy, and more than doubled in volume, 4 to 5 minutes. With the mixer on high, gradually add the remaining 3/4 cup oil.
- Step 3Reduce the mixer to low and beat in the orange zest and juice. Gradually add the flour mixture, beating just until incorporated.
- Step 4Spread the batter into the prepared pans. Sprinkle the almond-sugar mixture on top and bake until golden brown and a wooden pick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool for 15 minutes, then, using the overhangs, transfer to a wire rack to cool completely.
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