Would you like to have a piece of cake like this for breakfast tomorrow? It is very easy to make and has a very tender crumb, the kind that melts in your mouth. Take note of the step by step to do this almond and olive oil cake and get down to business.
You are still in time to prepare this cake to sweeten the return to the weekly routine a little. With a glass of milk or coffee it is delicious. Also alone. You can wrap a piece and take it to the office to give yourself a sweet whim half morning. Isn't that an excellent idea?
You need an hour to prepare it. And half of the work, you won't have to do it yourself; the oven will work for you. Your job will be to assemble the egg whites and gradually integrate all the ingredients into the dough. Simple, right? It is one of my classics and you will not need a scale to weigh its ingredients, since a glass serves as a measure.
The recipe
- 5 eggs
- 2 glasses of sugar
- ½ glass of olive oil
- 1 glass of milk
- 1 glass of ground almonds
- Orange zest
- 2 glasses of flour
- 16 g of chemical yeast
- We mount the whites on the verge of snow.
- We add the yolks lightly beaten and mix with enveloping movements.
- Then add the sugar in the same way.
- Next add the liquids: milk and oil; mixing until well integrated.
- Add the ground almond and orange zest and mix again.
- Finally, we sift the flour together with the chemical yeast and incorporate them, again with enveloping movements.
- Pour the batter into a greased or parchment-lined mold and we bake at 180 ° C, in the preheated oven, for about 35-40 minutes.
- Once done, remove the almond and olive oil sponge cake from the oven, let it rest for 10 minutes and unmold on a rack so that it finishes cooling down.