Almond Olive Oil Bundt Cake Food

ALMOND CITRUS OLIVE OIL CAKE

Almond Citrus Olive Oil Cake image

Provided by Giada De Laurentiis

Categories dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 15

Ingredients

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
2 tablespoons grated orange peel
3/4 teaspoon orange blossom water, optional
3 oranges, segmented
2 pink grapefruits, segmented

Steps:

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.
To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
Cut the cake into wedges and spoon the citrus compote alongside.

PRIZE WINNING ALMOND BUNDT CAKE

Prize Winning Almond Bundt Cake image

I entered this bundt cake of mine this past weekend into a baking contest at our local gourmet food store. It took home 2nd place--plus the bakery is going to start making it along side of their other "gourmet" cakes!! I am so excited--thought I would share it with everyone!

Provided by Mom2Rose

Categories Dessert

Time 1h15m

Yield 8-12 slices, 8-12 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups sugar
2 eggs
2 1/2 teaspoons almond extract
1 1/3 cups milk
1 cup butter, softened at room temperature
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
chopped almonds
raw sugar

Steps:

Preheat oven to 350°F; grease and flour a bundt pan.
Beat sugar, egg, almond extract, milk and softened butter together.
Gradually add flour, baking powder and cinnamon.
In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
Pour cake batter over almonds/sugar.
Bake for 50 minutes or until toothpick comes out clean from center of cake.
Cool for 15-20 minutes, then remove from pan.
Cool on wire rack.
Serve warm or cooled - your preference.

GRAHAM'S LOW SUGAR ORANGE ALMOND BUNDT CAKE

Graham's Low Sugar Orange Almond Bundt Cake image

As in Graham Kerr, of course. Another of his recipes from his cookbook "Simply Splenda" published in 2004.

Provided by SusieQusie

Categories Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

1 1/4 cups sifted cake flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Splenda granular
1/2 cup sliced almonds, chopped
3 large egg whites, you just need the whites
1/4 teaspoon cream of tartar
1 tablespoon sugar
1/3 cup light olive oil
1/4 cup egg substitute
1/3 cup plain fat-free yogurt
2 teaspoons vanilla extract
2 teaspoons grated orange zest
1/2 cup fresh orange juice

Steps:

Heat oven to 350ºF with rack in center of oven. Coat a 9" bundt pan with cooking spray then dust lightly with flour.
In a medium bowl, combine by whisking the flours, baking powder, baking soda, salt, Splenda and almonds.
In another bowl, whip the egg whites until foamy then add the cream of tartar. Beat until soft peaks form then add the sugar. Continue beating until stiff peaks form. Set aside.
In yet another bowl, a large one this time, combine the oil, egg substitute, yogurt, vanilla, orange zest and juice. Gently stir in the flour mixture. Stir a spoonful of the whipped egg whites into the batter to lighten then fold in the remaining.
Pour into prepared pan and bake for 25 minutes or until cake is springy to the touch and a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes before depanning & cooling completely on a rack.

Nutrition Facts : Calories 138.4, Fat 6.3, SaturatedFat 0.8, Cholesterol 0.1, Sodium 120.4, Carbohydrate 16.6, Fiber 1.5, Sugar 2.2, Protein 4

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