|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Jerusalem Olive Oil Cake with Orange Marmalade and Almonds |
|
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Jerusalem Olive Oil Cake with Orange Marmalade and Almonds recipe on the web!! _ 1/4 cups all-purpose flour ___ teaspoon baking powder ___ teaspoon baking soda ___ teaspoon salt _ eggs, at room temperature _ cup granulated sugar ___ cup fruity extra-virgin olive oil ___ cup milk _ 1/2 tablespoons grated orange zest (from about 3 medium oranges) ___ to 1/3 cup sliced almonds _ tablespoons orange marmalade, warmed in the microwave _ tablespoon powdered sugar 1. Preheat the oven to 350ºF. Lightly grease the bottom and sides of a 9-inch round cake pan with cooking spray. Line the bottom with a round of parchment or waxed paper. Grease the paper lightly and set aside. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 3. In a medium bowl, whisk together the eggs and sugar until well blended, about 1 minute. Whisk in the olive oil, milk, and orange zest. Whisk the egg mixture into the flour mixture until thoroughly blended. Pour the batter into the prepared pan and bake until the cake is firm and a toothpick inserted into the center comes out clean, about 30 minutes. Transfer the pan to a rack to cool for 20 minutes. 4. Meanwhile, scatter the almonds in a single layer on a small baking sheet or pan and toast in the oven until slightly brown, 8 to 10 minutes. 5. To serve, unmold the cake, remove the parchment paper, and place the cake on a flat serving plate. Using a pastry brush, coat the sides of the cake and a 1-inch rim along the top with the warm marmalade, arranging any bits of peel along the rim. (If the marmalade is too thick, add 1/4 teaspoon warm water and stir.) Press the almonds onto the sticky top rim. Using a fine sieve, lightly dust the powdered sugar evenly over the top. Serve warm or at room temperature. From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Chocolate Gelt Hide-a-Cookies Apricot Nut or Cardamom Pistachio Rugelach Pear-Apple Strudel (with Rosemary White Chocolate Ganache) Rosemary White Chocolate Ganache Jerusalem Olive Oil Cake with Orange Marmalade and Almonds Streusel-Top Sour Cream Coffee Cake Bubbee and Me Baked Candy Apples Selma's Apricot Noodle Kugel Golden Savory Cheese Coins A Nice Little Cheesecake "Let's Make a Dreidel" Chocolate Cake |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
