Citrus and Almond Olive Oil Cake with Tangerine Glaze
This isn’t a typical olive oil cake. Often they are dense and extra unctuous, which can be desirable, or lighter and cake-like. This version is in between thanks to a flavorful addition of moist almond meal and corn meal. These additions also create a nutrient-rich cake as well.
Despite a moist interior, the top of the cake develops a nice crust which holds up well to an addition of almonds and a grand marnier tangerine glaze. If tangerines are not in season, substitute with the related mandarin or clementines or “cousin” orange.
While I recommend following measurements when baking, I made this cake for a taste workshop and class at Le Cordon Bleu in Paris without the benefit of measuring tools or scales, so either it’s very forgiving or I made lots of lucky estimates that day.
Recipe for Cake
Dry Ingredients 1 ¾ cup ground almond meal/flour ¾ cup fine ground corn meal 1/3 cup all-purpose flour 2 teaspoons baking powder ½ teaspoon fine sea salt 1 cup sugar
The Topping: ¼ cup slivered almonds
Moist Ingredients ¾ cup extra virgin olive oil 3 large eggs 3-4 Tangerines (2 tangelos or oranges): 2 teaspoons zest for cake 1/3 cup tangerine juice for cake
Glaze Ingredients: 1 ¼ cup powdered sugar 1 teaspoon tangerine/citrus zest, finely grated 2 tangerines (3-4 Tablespoons) 2 teaspoons Grand Marnier Small pinch of salt
Steps: Pre-heat oven to 350˚F
- Lightly coat the base and sides of a 9-inch nonstick cake pan or a quick-release version.
- In a mixing bowl, add flours and whisk well to remove lumps. Add the salt and baking powder and mix well. Add the sugar and mix in.
- To an equally large or larger mixing bowl, add the moist ingredients. With a hand mixer, blend the eggs and oil for 2 minutes on medium speed (will form bubbles on the surface).
- Add the zest and juice and blend only a few seconds—a moist custard-like texture quickly forms.
- Add the dry mixture into the wet mixture and blend until incorporated. It has a cornmeal batter texture.
- Pour the batter into the oiled cake pan and bake on the center rack for 48-50 minutes until a toothpick comes out clean. Place on a rack to cool and run a knife round the edges to loosen.
- Sprinkle the almond slices on top of the cake.
- For the glaze, pour the powdered sugar into a bowl, add juice, zest, Grand Marnier and salt and mix.
- Pour some of the glaze on top of the almonds while the cake still a bit warm and retain some glaze to serve aside cut pieces of the cake.
- A moderately flavored olive oil works best to infuse the cake with a hint of savory flavor; however, you can use a mild tasting extra virgin olive oil for a mild or even undetectable flavor.
About Me
The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking. 
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Michele Redmond
French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
It's about Making Food First
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