Olive Oil Cake

Instructions

1. Use electric mixer to beat eggs with sugar - add it gradually. Beat until light and fluffy.
2. Pour in olive oil. We use Spanish extra virgin olive oil Cazorla as it has very rich taste. Check this out: http://cazorlaoliveoil.com/nuestro-ac…
3. Add in ground almonds, orange zest, vanilla extract and milk. Make sure to wash your orange before grating the zest. We use low fat milk, but if you do not have one, regular milk is also fine.
4. Stir in sifted all purpose flour, baking powder and salt. Mix until well combined.
5. Grease with butter and flour 10-in | 24 cm bundt cake pan (or any other fluted tube pan). Do it carefully to prevent cake from sticking and remove it easily. Pour evenly your batter into the pan.
6. Bake in preheated oven to 350°F | 180°C for 45-50 minutes. Do the toothpick test. Cool in pan 15 minutes before removing to a wire rack to cool completely.
7. Prepare an icing. Whisk powdered sugar with freshly squeezed orange juice. Do not add all juice at once to adjust the thickness. Drizzle over the cake and toss with toasted almonds.
8. Share with friends and family!