This Sicilian cake makes a delicious citrusy dessert. Plus, it has added healhy elements such as extra-virgin olive oil, whole grains, fruit and nuts. Try it out for your next special occasion!
25 Minutes
1.5 hours
8
1/8
1/2 cup of extra virgin olive oil
1 1/4 cups of sugar
2 eggs
1 cup slivered almonds
1 1/4 cups whole wheat flour
1 1/4 cups unbleached white flour
1 1/2 teaspoons baking poder
1/4 teaspoon salt
1/2 cup orange juice
1 orange, zested
Recipe adapted from Mark Bittman’s “How to Cook Everything.” Photo courtesy of Kayla Sinnott
How much almond meal to use instead of Silvered Almonds Thanks
Hi Catherine, 1/2 cup should still work! Happy baking!
slivered almonds did not end up on the top, so when I flipped over the cake they stayed on the bottom. It is till cooling so not sure about the taste, but it smells nice and “orangey”
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