ALMOND OLIVE OIL CAKE

4 large eggs, room temperature
1 cup sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup extra virgin olive oil (I use meyer lemon olive oil)
2 oranges, zest and juice of for syrup
1 cup almond flour (I use Bob’s Red Mill superfine, blanched)
1/2 cup corn meal (I use Atkinson’s white)
1 1/2 teaspoon baking powder
1/2 teaspoon salt

1/2 cup blanched almonds (toasted 3 minutes)

Crème fraîche

Preheat oven to 350°. Brush a springform pan liberally with olive oil. In a large mixing bowl, combine eggs, sugar, almond extract, zest of 1 orange and mix thoroughly (about 3 minutes). Add olive oil and mix well.

In another bowl, combine the almond flour, cornmeal, baking powder and salt. (If you want a lighter batter you can sift the dry ingredients together.)

Add the dry ingredients to the wet in batches. Transfer to springform pan and bake for 30-35 minutes, until middle doesn’t look jiggly and an inserted toothpick comes out clean.

SYRUP

1 cup orange juice
3/4 cup sugar
Zest of 1 orange
2 tablespoons agave (or honey)
6 whole cloves
6 cardamon pods
1 cinnamon stick

As the cake is cooling, combine ingredients in a saucepan and bring to a boil. Lower the heat and continue to cook on low for about 5 minutes, stirring to insure it doesn’t burn. Remove from heat when it becomes a syrup consistency.

With a toothpick, poke holes in cake. Gently and slowly pour syrup over cake allowing it to absorb the juice. The longer you can wait before cutting the cake, the better and more moist it will be. Sprinkle cake with almonds before serving. I prefer to add a dollop of crème fraîche, but it would be yummy with whipped cream or ice cream. If you have any leftovers, it is delicious buttered and toasted for breakfast or a snack! Enjoy!