| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 35 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 1/4 cup whole milk
- 3/4 cup extra-virgin olive oil
- 2/3 cup sliced almonds, toasted, coarsely crumbled
- Powdered sugar, for sifting
- 2 tablespoons grated orange peel
- 3/4 teaspoon orange blossom water, optional
- 3 oranges, segmented
- 2 pink grapefruits, segmented
Instructions
- To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
- To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
- Cut the cake into wedges and spoon the citrus compote alongside.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 499 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 37 g |
| Protein | 8 g |
| Cholesterol | 71 mg |
| Sodium | 267 mg |
Reviews
This cake came out very fluffy, and had very much of a “cake” like, springy texture. Very easy to make. Almond is a nice touch. I liked Giada’s other almond orange cake better than this one, though.
Easy and delicious. Perfect for summer. Also great as a brunch item.
Very good. The cake was so moist. Would make again. But eliminate the nuts.
This is a fantastic cake! Make a double batch and bake it in a Bundt pan; you’ll be glad you did.
I made this dish because a friend’s wife was from Pisciotta and this recipe came up in a google search of that town. I followed the recipe to a T. One section did stick. I think some more heavy duty greasing than olive oil is called for. Otherwise very tasty, can pair by itself with good coffee, I’m going to try it again with mascarpone & berries on top.
I saw this made on Lidia ‘s show but she doesn’t give quantities . So I tried Giada’s site and saw this recipe. The only difference I made was to,separate the eggs,and beat the whites till stiff, then folded them in before baking the cake. Really light and moist. Just sprinkled 10xx sugar on it and served with fresh berries and whipped cream on the side. Excellent – not too sweet. I recommend it!
This is great recipe! I didn’t do the compote, but cooked some various citrus in sugar and water to eat with it. It was really great because it wasn’t too sweet. It was also really moist and nice inside. Overall no complaints
I made this cake yesterday and the flavor was great but it came out too dry. When I made the batter it was enough for two 8 inch cake pans. I used the zest and juice of one whole lemon and did not have an orange so used tangerine. I also chopped up and toasted almonds into the batter. I frosted the cake with a lemon buttercream frosting and topped that with toasted crushed almonds. The flavor was great but very dry.
I think we missed the part where she adds the olive oil and milk to the batter, in the video. Odd
Yum!