Recipe from The Ultimate Mediterranean Diet Cookbook by Amy Riolo.
While it’s relatively uncommon to see olive oil being used in American desserts, Italians have long taken advantage of its sweeter side. Paired here with nutty almonds and slightly tart cherries, olive oil provides a wonderfully subtle balancing note. Amy’s Riolo’s Olive Oil, Cherry and Almond Cake also happens to be one of the most visually stunning desserts we’ve seen: the syrup from the cherries lends a slight jewel-toned marbling and the final dusting of powdered sugar is a simple but elegant finish. For serving, Chef Amy suggests pairing it with Vin Santo.
1/4 c (60 ml) extra-virgin olive oil, plus extra
1 1/2 c (188 g) unbleached all-purpose flour
1/2 c (55 g) sliced almonds
2 eggs, separated
2/3 c (160 ml) freshly squeezed orange juice
2 t orange zest
1 c (200 g) sugar
2 t vanilla extract
1 t almond extract
1 t orange blossom water
1 t baking powder
1/2 t unrefined sea salt
2/3 c (64 g) almond flour
1 c (155 g) pitted cherries
2 T (16 g) powdered sugar, to serve
-Preheat the oven to 350°F (180°C). Oil and flour a 9-inch (23 cm) spring form pan. Line
–In the bowl of a standing mixer or in a large metal bowl using a hand mixer, beat the egg whites until stiff peaks form.
–Combine the orange juice, orange zest, olive oil, egg yolks, sugar, vanilla, almond, and orange blossom water in a medium bowl.
–In a large bowl, sift together the flour, baking powder, salt, and ground almonds. Mix in the orange juice mixture and fold in the cherries and egg whites.
–Pour into the baking pan and smooth out the top with a spatula. Bake until a toothpick inserted into the middle comes out clean and the cake begins to pull away from the sides of the pan, 40 to 45 minutes.
–Cool completely. Invert onto a platter, release sides. Remove the parchment paper, sprinkle with powdered sugar, and serve.