¾ cup extra-virgin olive oil (or a citrus flavored olive oil - we used Meyer Lemon Olive Oil)
2 tsp orange zest
2 tsp lemon zest
⅔ cup sliced almonds, toasted, coarsely crumbled and cooled
Powdered Sugar for dusting
Directions
Preheat oven to 350 degrees.
Toast ⅔ cup sliced almonds and let cool. Lightly grease an 8 or 9-inch
diameter cake pan. Put the package contents of the Almond Creme Cake in a
medium bowl.
In another bowl, mix the eggs, milk, olive oil and zest together until well blended.
Add the liquid ingredients to the dry mix and stir until blended (do not overmix).
Gently stir in the crumbled almonds. Transfer the batter to the prepared pan.
Bake about 35 minutes or until a tester inserted into the center of the
cake comes out dry. Transfer to a rack and cool for 15 minutes.
Remove cake and place on serving platter. Dust with powdered sugar.
Cut the cake into wedges and serve with a dollop of softly whipped cream.
