Orange-Almond Olive Oil Cake

Orange-Almond Olive Oil Cake
  1. ¾ c. + 1 ½ T. Whole Fruit Blood Orange EVOO
  2. ¾ c. chopped almonds
  3. 1 c. sugar, divided
  4. 1 ½ c. flour
  5. 2 t. baking powder
  6. ½ t. salt
  7. 4 eggs
  8. 2 t. orange zest
  9. ¼ c. freshly squeezed orange juice
  10. 1 teaspoon Cara Cara Orange-Vanilla Balsamic Vinegar
  1. Heat oven to 350°F. Lightly coat a 9-in. cake pan with 1 teaspoon Blood Orange EVOO (bottom and sides); line with parchment paper; set aside. In a small bowl, toss chopped almonds with 1 T. Blood Orange EVOO and ¼ cup sugar; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. Beat eggs and remaining ¾ cup sugar until light and fluffy; add remaining ¾ cup Blood Orange EVOO. Stir in orange zest, orange juice, and Cara Cara Orange-Vanilla Balsamic Vinegar. Gradually add flour mixture, stir well. Transfer batter to prepared pan and sprinkle the almond-sugar mixture over the top. Bake until golden brown and wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cake cool 15 minutes, then transfer to a wire rack to cool completely. Enjoy!
A Twist On Olives