Sorrento Orange Olive Oil Cake

• servings: 8 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

1 1/2 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup sugar

3 large eggs, at room temperature

1 teaspoon orange zest, from 1 small orange

1/4 cup whole milk, at room temperature

3/4 cup orange infused olive oil

2/3 cup almonds, lightly toasted and roughly chopped*

1 cup cold heavy whipping cream

2 tablespoons granulated sugar

½ teaspoon vanilla extract or vanilla paste

½ cup candied orange peels, chopped into ½” pieces, for topping

Directions

Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan that is at least 2” tall in height, and line the bottom with parchment paper. Lightly oil the paper and set aside.

In a medium bowl, whisk the flour, baking powder, and salt to blend. Using a stand mixer with a paddle attachment, beat the sugar, eggs, and zest on high until pale and fluffy, about 5 minutes. Beat in the milk and gradually beat in the oil. Add the flour mixture and stir just until blended. Remove the bowl from the mixer and fold in the almonds, reserving a few to scatter on top. Transfer the batter to the prepared pan and sprinkle with the remaining almonds.

Place the cake pan on a straight sided baking sheet to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 to 45 minutes. Transfer to a rack and cool for 15 minutes. Remove cake from the pan and cool completely, top side up.

In a medium bowl with an electric mixer, mix the cream, sugar and vanilla on high until medium peaks form. Do not overwhip, as the mixture can curdle if overmixed.

To serve, top the cake with a layer of the lightly whipped sweetened cream. Sprinkle the whipped cream with candied orange peels to garnish, and serve.

Nutrition

• Serving Size: 8
• Calories: 442