sf > wrote in news:nkaeh7l5iefbue0fsgpu9tthi02ntte3hr@
4ax.com:

>
> I baked a cake yesterday and let the flavors develop overnight. The
> recipe called for boiling a whole orange and a whole lemon, but I
> roasted them in foil because I wanted a deeper citrus flavor. I also
> added a tablespoon of chopped fresh rosemary to the batter.... because
> I like rosemary with lemon and orange olive oil cakes.
>
> Oh, man - this is my type of cake: dense and intense. All it needs is
> a dollop of whipped cream on the side... and a cup of coffee or tea.
> It's going into the freezer and coming out for the playoff game this
> weekend.


Even though I probably can't eat it, that sounds *great*!!

Might have to make it for the SO and others to enjoy on Australia Day
(26th)..... and serve with plenty of whipped cream :-)



>
>
> Orange Lemon Cake
> http://www.notonlypizza.com/2010/06/...e-lemon-cake//
>
> Ingredients:
>
> 1 medium organic orange
> 1 organic lemon
> 6 oz. raw peeled almonds (sf used almond meal from Trader Joe's)
> 1 cup unbleached all purpose flour
> 1 Tbs. aluminum free baking powder (sf used what was on hand)
> 4 extra large eggs
> ½ tsp. sea salt
> 1 ½ cups raw cane sugar, granulated white sugar is also fine
> 2/3 cup extra virgin olive oil
>
> powdered sugar for decoration
>

(I'll finish it off for you..............)

Preparation:

Wash the lemon and orange well, put them in a pan and cover with water.
Don’t worry if the fruit will float it’s perfectly normal.
Cook them over medium-high heat until the water starts boiling, then
reduce the heat and let the citrus simmer for 30 minutes. Drain and let
them cool.

In the meantime preheat the oven to 325°F. Spread the almonds on a
baking sheet, and bake until they look golden brown and smell toasty,
about 10 to 15 minutes (15? in my oven). They really have to be toasted
otherwise the cake won’t taste right. Set them aside to cool.
When the almonds are completely cool, grind them in a food processor
using the pulse function until they reach a sandy consistency. Set
aside.

Heat up the oven to 350°F, and grease with the olive oil a 9-inch round
springform pan.

When the citrus is cool, cut the orange in half and discard the seeds
then cut the lemon in 2 parts, scoop out and discard its pulp and seeds.
Cut the orange (peel and pulp) and the lemon rind in big chunks, put
them in the food processor and grind them until you almost reach a
coarse paste consistency.

Beat the eggs with salt until foamy and light in color then gradually
add the sugar. Whisk in the flour mixture.

Add the citrus paste, almonds, and olive oil, and beat at low speed
until well combined but don’t overwork the batter.
Pour the cake batter into the springform pan, and bake for 50? to 1 hour
depending on the oven, or until a toothpick inserted in the center comes
out clean.

Cool the cake in its pan and then remove the rind. Sprinkle the cake
with powdered sugar before serving.

Notes:
Let sit the cake for few hours before serving. It tastes even better the
next day. To keep it soft wrap it with plastic wrap and keep it at room
temperature.



Peter
Tasmania
Australia