Olive Oil and Blueberry cake
OIL USES: Bake
INGREDIENTS
SERVINGS:
- 1 cup sugar
- 4 eggs
- 1 cup GOYA® Light Flavor Olive Oil
- 1 tsp almond extract
- 1 orange, zest only
- 0.75 cup all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp salt
- 0.25 cup ground almonds (almond flour)
- 8.8 oz blueberries
- 0.25 cup sliced almonds
- 0.25 cup confectioners sugar
PREPARATION
1
Sift the flour, salt, and baking powder in a bowl and reserve.
2
In a separate bowl, whisk together the eggs and sugar until they start to look pale and creamy (about 5 minutes).
3
Add the olive oil, almond extract, and orange zest to the egg mixture and mix until incorporated.
4
Add the sifted flour you had reserved and pour it into the egg mixture along with the almond flour. Mix with a rubber spatula until the flour is fully incorporated, making sure not to over mix.
5
Line an 8¨ square mold with parchment paper and pour the batter into the mold.
6
Add the blueberries loosely into the batter. Sprinkle the sliced almonds on top.
7
Bake the cake in a preheated oven at 350 F for about 40-45 minutes, until a toothpick inserted in the middle of the cake comes out clean.
8
Let the cake cool in the mold. Once it's completely cool, cut it into 16 squares and sprinkle confectioners sugar on top. Before serving, pour (about 1/4 cup) on top of the cake as if it were syrup. The olive oil will add extra moisture and bring out all the flavors.
