Olive Oil Almond Cake

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• 12 tbsp all-purpose flour
• 12 tbsp almond flour
• 10 tbsp granulated sugar
• 8 tbsp fruity extra-virgin olive oil
• 2 large egg
• 1 tsp baking powder
• Zest of 1 orange and 1 lemon
• Sliced almonds and powdered sugarto finish

Instructions

Amounts and pan sizes below are written for 4 slices and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Heat the ovenHeat the oven to 350°F. Line a 6-inch round springform pan with parchment paper and brush the sides with olive oil — that size keeps the batter about 1¼ inches deep for 4 slices.
2. 02Step 2 — Whisk the baseWhisk 2 large eggs, ⅝ cup granulated sugar and the zest of 1 orange and 1 lemon for 2 minutes until pale and thickened, then stream in ½ cup olive oil while whisking.
3. 03Step 3 — Fold in the dryFold in ¾ cup all-purpose flour, ¾ cup almond flour, 1 tsp baking powder and ¼ tsp salt just until no dry streaks remain. Do not beat.
4. 04Step 4 — BakePour into the 6-inch pan, scatter over 2⅔ tbsp sliced almonds and bake at 350°F for 30 to 35 minutes, until the top is crackled and a skewer comes out with one damp crumb (center reads about 205°F). Smaller pans bake faster, so start checking 5 minutes early.
5. 05Step 5 — Cool and dustCool in the pan 15 minutes, then turn out onto a rack. Dust generously with powdered sugar just before serving.