OLIVE OIL & ALMOND CAKE

MAKES 8 TO 10 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 1 HOUR

1⅓ cup all-purpose flour

½ cup finely ground almonds

(almond flour)

1 tsp baking powder

½ tsp salt

¼ tsp baking soda

1¼ cups granulated sugar

2 tsp orange zest

3 eggs

¾ cup extra-virgin olive oil

½ cup homogenized or 2% milk ¼ cup orange juice

1 tsp vanilla

¼ tsp almond extract

3 tbsp toasted sliced almonds

3 tbsp chopped pistachios (optional)

Glaze

3½ tbsp granulated sugar 2 tbsp orange juice

Preheat oven to 350°F. Mist 9-inch springform pan with cooking spray; line bottom with parchment paper. Dust with flour, tapping out excess.

In bowl, whisk together flour, almonds, baking powder, salt and baking soda.

In large bowl, rub sugar with orange zest until fragrant. Add eggs; whisk until light in colour, about 30 seconds. Whisk in oil, milk, orange juice, vanilla and almond extract. Add flour mixture; whisk until smooth. Scrape into prepared pan.

Bake until golden brown and cake tester inserted in centre comes out clean, 45 to 50 minutes. Run paring knife around edge; let cool in pan on rack for 10 minutes.

Glaze

Meanwhile, in small saucepan, bring sugar and orange juice to boil over medium heat; cook until thickened, 1 minute.

Remove collar from cake; transfer to rack. Brush Glaze over side and top of warm cake. Sprinkle immediately with almonds and pistachios (if using). Let cool.

PER EACH OF 10 SERVINGS about 390 cal, 5 g pro, 22 g total fat (3 g sat. fat), 46 g carb (1 g dietary fibre, 31 g sugar), 57 mg chol, 224 mg sodium, 120 mg potassium. % RDI: 6% calcium, 10% iron, 3% vit A, 8% vit C, 20% folate.