Olive Oil & Balsamic Cake with Citrus Fruit by Giada DeLaurentiis

Olive Oil & Balsamic Cake with Citrus Fruit

Giada De Laurentiis

Yield: 8 servings

Active preparation time: 20 minutes
Inactive preparation time: 15 minutes
Cooking time: 50 minutes

INGREDIENTS

Cake

• 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

• 2 tablespoons Balsamic vinegar

• 2 tablespoons whole milk

• 3/4 cup extra-virgin olive oil

• 2/3 cup sliced almonds, toasted, coarsely crumbled powdered sugar, for sifting

Citrus Compote

• 1 teaspoon grated orange peel

• 3/4 teaspoon orange blossom water

• 1 teaspoon honey

• 3 oranges, segmented and juices reserved

• 2 pink grapefruits, segmented and juices reserved

DIRECTIONS

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 and the vinegar. 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.

Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 50 minutes. Transfer to a rack and cool for 15 minutes. Invert the cake onto a platter and let cool for 5 more minutes. Sift powdered sugar over the cake.

To make the citrus compote
Stir the orange peel, blossom water, honey, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Combine the orange and grapefruit segments with the blossom water mixture in a medium bowl and toss gently. Cover and let stand 15 minutes for the flavors to blend.

Cut the cake into wedges and spoon the citrus compote alongside.