Winter is citrus season. California produces some of the most delicious citruses found anywhere in the world. One of my favorite is Meyer lemons which grows in Northern California in abundance. For this cake however we will be using regular oranges. Along with other ” Mediterranean Californian” ingredients this cake is healthy and delicious.
Ingredients
- 1 cup moscovado sugar
- 3/4 cup extra virgin olive oil
- 3 large eggs
- 1/2 cup almond flour
- 3/4 cup all purpose flour
- 1/2 cup chestnut flour if you find it hard to find chestnut flour use all purpose flour
- 1 1/2 tsp. baking powder
- ·1 teaspoon orange zest
- 1 teaspoon lemon zest
- For the toppings
- 3/4 teaspoon orange blossom water
- 2 whole navel oranges medium thin sliced in rings ( you may not need all of them)
- 3 tablespoon orange juice
Directions
- Preheat the oven to 350 degrees F. Lightly grease a 8-inch-diameter cake pan.
- Mix the flours, baking powder, lemon, orange zest and salt in a bowl. Whisk olive oil, sugar and eggs in a bowl with a wire whisk until light and creamy.
- Add the dry mixture to the olive oil mixture stirring in gently till well incorporated.
- Spoon or pour the mixture into the prepared pan.
- Arrange the orange slices all over the cake and bake for 35 minutes. Once the cake tester comes out clean transfer the cake to a cooling rack for 10 minutes.
- Mix orange blossom water and juice. Brush the orange juice mixture on the oranges all over and cake. Serve.
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