Adapted from Maialino’s Olive Oil Cake, this recipe eliminates the alcohol and adds the nutty sweetness of almond extract and vanilla extract with a dash of Moroccan coriander. Moist and sweet, it’s great hot, cool, or at room temperature. —Natalie
All purpose flour
1 3/4 cups
Organic cane sugar
1 1/2 teaspoons
1 1/3 cups
Extra virgin olive oil
Half and half
1 1/2 tablespoons
Grated orange zest (Cara Cara preferred)
Heat the oven to 350F (or 325F if using convection). Grease a tall-sided 9” baking dish or springform pan and line the bottom with a circle of parchment paper.
Set aside the sliced toasted almonds. In a bowl, whisk the rest of the dry ingredients. In a larger bowl, whisk the wet ingredients. Add the dry ingredients to the wet and whisk until just combined.
Pour the batter into the pan and bake for 50 minutes, or until a toothpick, skewer, or cake tester inserted in the center comes out clean. Transfer to a cooling rack and let cool in the pan for 20-30 minutes, then run a knife around the edge and invert the cake onto the rack and let continue cooling or enjoy warm. Sprinkle the sliced toasted almonds over the cake before serving.