Another great recipe from Giada’s Kitchen. My daughter gave me this cookbook last summer, and I’ve loved everything that I’m made from it. I’ve been curious about olive oil cakes for some time. When my brother told me about some of the recipes he’s tested, that was just the push I needed. These were easy to whip up and they were the perfect snack for our road trip to Łódź. I was worried that the taste of the oil would be overpowering, but the most dominate flavor and fragrance was from the citrus zest.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
2 tablespoons balsamic vinegar
2 tablespoons milk
3/4 cup olive oil
1 cup almond slices, toasted (see note)
- Preheat oven to 350.
- This makes 12 muffins, use paper liners or grease the muffin pan.
- Combine the flour, baking powder and salt.
- In a mixing bowl, beat the sugar, eggs, and zests until light and fluffy.
- Add the vinegar and milk.
- Gradually, beat in oil.
- Stir in dry ingredients, just until combined.
- Crunch half of the almonds with your hands and add them.
- Stir until mixed.
- Fill the muffin cups, the batter will go almost to the top of the liner or cup.
- Top with remaining toasted almond slices.
- Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Note: Spread the almonds on baking sheet, and bake at 350 for about 7 minutes. If you can’t find sliced almonds, I have also substituted whole almonds, which I toasted and ran through my mini-food processor until finely ground.