Rosemary Almond Cake With Olive Oil and Orange Zest
Makes 1 (9-inch) cake. Recipe is from Elana Horwich, founder of Meal and a Speil (http://mealandaspiel.com/).
½ cup extra virgin olive oil 8 eggs
Pinch of salt
½ cup raw honey or less if not using raw
4 cups almond meal, or finely ground blanched almonds
½ cup 2 percent Greek yogurt
Zest of two (blood) oranges, chopped
1 heaping tbl. chopped fresh rosemary
1. Preheat oven to 350 degrees. Prepare one 9-inch springform cake pan; oil well with extra virgin olive oil.
2. Beat eggs with a pinch of salt for 3 minutes. Add honey to eggs and beat for another three minutes.
3. Fold in almond meal, then fold in olive oil, yogurt, zest and rosemary.
4. Pour into pan and bake for 30 to 33 minutes, or until an inserted toothpick comes out clean. Let rest on a rack and then carefully remove from cake pan, using a knife to peel away bottom. Eat warm or save by covering with foil. It will stay moist for several days.