Author Notes
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
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Ingredients
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1 1/4 cups
all purpose flour
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1/4 teaspoon
baking powder
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1/4 teaspoon
baking soda
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1/4 teaspoon
salt
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2
large eggs
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1 cup
sugar
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1/2 cup
fruity olive oil
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3/4 cup
milk
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1 1/2 tablespoons
orange zest
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1/2 cup
sliced, toasted almonds
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2 tablespoons
orange marmalade
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2-3 tablespoons
confectioner's sugar
Directions
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Pre-heat the oven to 350 F. Line a cake pans with parchment paper.
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Whisk together first four ingredients.
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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.
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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.
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