the ingredients:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
3 large eggs
2 tsp. orange zest
2 tsp. lemon zest
1/4 cup whole milk
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds (coarsely crumbled)
powdered sugar (to make it pretty)
preheat the oven to 350.
lightly spray an eight-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, and 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.
bake until a toothpick comes out clean, with only moist crumbs attached (about 35 minutes). transfer to a cooling rack for an hour. when it’s cool, remove the cake, and place it on a serving platter, top side up. sprinkle powdered sugar over the cake.
courtesy of giada de laurentiis.