"Almond blossom, sent to teach us
That the spring days soon will reach us."
Edwin Arnold.
I so like the idea of using olive oil in cake making which i found via +David Leite many thanks. What a great idea so i have adapted this recipe from his sumptuous recipe and web site @ Leites Culinaria.
Olive pomace oil is the oil that is extracted from the olive pulp after the first press. Once the mechanical oil extraction of olive oil is complete approximately 5-8% of the oil remains in the pulp,
Recipe
250g Plain Flour
200g Ground Almonds
2 teaspoon Baking powder
1 teaspoon salt
4 Oranges
3 Table spoons Orange Flower water
5 Eggs
400g Castor sugar
1/2 pint Olive oil (I used Pomace olive oil)
Method
1. Zest the oranges, then squeeze 4 of them.
3. Sieve together the flour, baking powder, and salt in a large bowl
4. In a large bowl beat the eggs on medium speed
Add in the sugar and beat 2 minutes.Turn down adding the flour mix and oil slowly.Add the orange juice, zest and orange flower water, beat for a few seconds to mix
5. Pour the mix into greased and floured cake tin and bake at 350f / 170c 1hour 15 mins or there about. Cool 10 mins
6. Turn the cake out onto the rack and cool completely
Buttercream icing
140g butter, softened
280g icing sugar
1-2 tbsp Lemon juice
1 Beat the butter in a large bowl until soft.
2 Add half of the icing sugar and beat until smooth.
3 Add the remaining icing sugar and one tablespoon lemon juice and beat the mixture until creamy and smooth. Beat in the lemon juice if necessary, to loosen the mixture.
