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Olive oil, Almond and Blood Orange Cake
4 persons 60’ minutes Desserts
  • All purpose flour  /  1 1/2 cup
  • Almonds  /  ¾ cup finely grated blanched almonds
  • Baking powder  /  1 1/2 teaspoon
  • Sea salt  /  ½ teaspoon
  •  /  4 large
  • Sugar  /  1 cup
  • Blood orange  /  finely grated zest of 2
  • Blood orange juice  /  ½ cup
  • Navarino Icons Extra Virgin Olive Oil  /  3/4 cup
  • Almond extract  /  1/2 tsp.
  • Almonds flakes and sugar  /  1/3 cup almond flakes tossed with 1½ tablespoons sugar
  • Navarino Icons Olive Spoon Sweet  /  for serving
  • Navarino Icons Tomato Spoon Sweet  /  for serving

Heat the oven to 180°C.

In a medium bowl, whisk together the flour, ground almonds, baking powder, and salt. Using the paddle attachment on your mixer, whisk the eggs, sugar, and blood orange zest at medium-high speed until the mixture is pale and thick, about several minutes. Lower the mixer speed and gradually add the extra virgin olive oil, followed by the blood orange juice and almond extract.

With the mixer on low, add the flour mixture by the heaping spoonful until all is incorporated. Remove the bowl from the mixer, pour the batter into the prepared pan and sprinkle the sliced almonds and sugar mixture over the top.
Bake in the middle of the oven for 50 to 60 minutes, until the cake is firm, browned, and pulling away from the sides of the pan. A cake tester should come out clean.

Let the cake cool in the pan, then run a knife around the sides to loosen it. Transfer the cake to a plate.
Serve with Navarino Icons Olive or Tomato Spoon Sweet on the side.

Deborah Madison, American chef and author


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