A delicious variation of this recipe is you can split the single layer in two and fill it with whipping cream with a bit of sugar and a dash of brandy. —Cuoca Marchisio
What You'll Need
1 1/4 cups
all purpose flour
fruity olive oil
1 1/2 tablespoons
sliced, toasted almonds
Pre-heat the oven to 350 F. Line a cake pans with parchment paper.
Whisk together first four ingredients.
Whisk eggs and sugar together for 1 minute. Add oil, milk, and zest. Add egg mixture to flour mixture. Bake for 25 minutes, and cool for 20 minutes. Toast (and candy if desired) almonds for 8 minutes.
To serve: coat the sides and 1 inch rim with marmalade and almonds. (You might need to warm the marmalade with a little water in the microwave for a few seconds so it spreads more easily). Dust the top with the confectioner's sugar.