Il dolce (dessert)

Orange, Almond and Olive Oil Cake:

Ingredients: 1/4 cup, plus 2 tablespoons sliced almonds 6 ounces blanched almonds or 1 1/4 cups almond meal 1 cup all-purpose flour 1 tablespoon baking powder 4 large eggs at room temperature 1 1/2 cups sugar Zest of 1 medium orange, finely chopped Juice of 1 medium orange (about 1/2 cup) 1/2 cup Mazzone Orange Infused Extra Virgin Olive Oil

• Powdered sugar
• Thinly sliced oranges
• Fresh mint leaves

1. Preheat the oven to 350 F. Oil a 9-inch springform pan with olive oil. Sprinkle the sliced almonds on the bottom and halfway up the sides of the pan evenly, making sure the almonds stick to the pan.
2. If using almonds to make the meal: In a food processor fitted with the metal blade, process the almonds until finely ground, almost like breadcrumbs. In a medium mixing bowl, combine the ground almonds, flour and baking powder, and set aside.
3. With an electric mixer on medium speed, in a large mixing bowl beat the eggs until frothy. Slowly add the sugar and beat the mixture until it is light, thick and lemon colored. Slowly add the flour mixture and then add the orange zest, juice and olive oil, mixing just to combine.
4. Pour the mixture into the prepared pan and bake for 50 to 60 minutes or until a skewer inserted in the center comes out clean. Cool and remove the sides of the pan. Place the cake on a serving platter and sprinkle powdered sugar in a decorative pattern on top. To serve, place a piece of cake on a dessert plate and arrange orange slices and mint leaves on the side.