Last week we had friends visiting from Chicago by way of Los Angeles, prior to this visit it had been six years since our friends visited us in San Francisco. Before they arrived a lot of my time was happily spent planning activities and the welcome menu for dinner on their arrival night, most importantly the dessert. The entrée ‘Boeuf Bourguignon” and for dessert I baked an Almond Citrus Olive Cake recipe courtesy of Giada De Laurentis. I used a mild Spanish Extra Virgin Olive Oil, the cake was wonderful and I can’t wait to make this cake again.
Almond Citrus Olive Oil 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
1/4 cup whole milk
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted, coarsely crumbled
Powdered sugar, for sifting
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.
We had a ball with our friends; we took them to Sutro Towers the highest peak in San
Francisco, Stinson Beach, Point Reyes Station to name a few places. We introduced them to the best ice cream in the world at Bi-Rite Creamery and after their first taste we had to visit the Creamery every day. We had a lovely dinner at Chez Papa and we saw a really bad movie but mostly we just visited with each other and had a good time. We are so fortunate to have such good friends and to live in one of the best cities in the country, life is good!
Almond Citrus Olive Oil Cake1 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
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.
We had a ball with our friends; we took them to Sutro Towers the highest peak in San
Francisco, Stinson Beach, Point Reyes Station to name a few places. We introduced them to the best ice cream in the world at Bi-Rite Creamery and after their first taste we had to visit the Creamery every day. We had a lovely dinner at Chez Papa and we saw a really bad movie but mostly we just visited with each other and had a good time. We are so fortunate to have such good friends and to live in one of the best cities in the country, life is good! 
1 comment:
SOunds like a perfect visit! I'll have to make that cake. Did you know that Bi-Rite makes ice cream CAKES? I went to a baby shower recently that had one from there. Unbelievable. I know what I want for my next birthday, although that's too far away...
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