The members of my book group have been willing GF taste testers since Gus was diagnosed with Celiac Disease in October 1998. This recipe was adapted from one I found in San Francisco’s Bi-Rite Market’s new cookbook Eat Good Food. The cake enthusiastically shouts: CALIFORNIA, combining the sunshine state’s flavors of citrus, olive oil, and almond. (Almond flour is available at Trader Joes, and other well stocked markets. I first made it last February; they asked for it again yesterday. Served it with rum raisin ice cream and a drizzle of (the recipe resulting) citrus syrup, it was delicious!
Citrus Olive Oil Cake – Oven at 350 degrees, rack positioned in the center; 9 inch spring form pan, oiled and lined with parchment paper.
2 cups sugar
2 cups water
2 medium oranges
2 small lemons
4 large eggs, room temperature
2/3 cup olive oil
½ teaspoon sea salt
1 ½ cup sugar
½ teaspoon GF almond extract
6 oz. GF flour mix
4 ½ oz almond flour (you can grind sliced almonds in a food processor, adding
1 tablespoon or so of the GF flour to prevent it from clumping/sticking.)
1 Tablespoon baking powder
- Combine 2 cups of sugar and 2 cups of water in a medium saucepan; bring to a boil to melt the sugar.
- Add the oranges and lemons, making sure there is enough syrup to cover at least 2/3 of the fruit. (Add equal parts sugar and water to achieve if necessary.)
- Lower the heat, cover the pan, and gently simmer for about 40 minutes, turning occasionally.
- Remove fruit and let it cool enough to handle. Save the syrup for another use (makes an excellent “Simple Syrup” for cocktails.)
- While the fruit is simmering, pulse the almonds in a food processor to create a “flour” only if using sliced almonds.
- Combine the GF flour, almond flour, and baking powder in a small bowl.
- Put the eggs and salt in the bowl of a stand mixer (Kitchen Aid type.) Beat on medium high speed with the whisk attachment about 2 minutes until foamy. With the motor running, slowly add 1½ cups of sugar; continue to beat at medium speed for another 3-4 minutes until glossy and thick. Reduce the speed and slowly add the olive oil.
- Cut the poached fruit into quarters, remove all seeds, and pulse in a food processor until pureed – a few small chunks are fine.
- Add the pureed fruit to the egg mixture.
- Remove the bowl from the stand and fold in about a third of the flour mixture. When incorporated, fold in the remaining flour until smooth.
- Pour into prepared pad. Bake until the cake is dark golden brown and is slightly firm to the touch, about 1 hour 10 minutes.
- Cool for 25-30 minutes, run a knife around the edge, and turn out onto a rack to cool completely.
When cool the cake can be dusted with powdered sugar, although this changes the golden appearance. The original recipe says the cake lasts for up to 5 days at room temperature and is better the next day (absolutely true, because it was excellent with this morning’s cappuccino!)
P.S. Book recommendations: Three Weeks in December, Audrey Schulman and The Art of Fielding, Chad Harbach