I baked a cake yesterday and let the flavors develop overnight. The
recipe called for boiling a whole orange and a whole lemon, but I
roasted them in foil because I wanted a deeper citrus flavor. I also
added a tablespoon of chopped fresh rosemary to the batter.... because
I like rosemary with lemon and orange olive oil cakes.

Oh, man - this is my type of cake: dense and intense. All it needs is
a dollop of whipped cream on the side... and a cup of coffee or tea.
It's going into the freezer and coming out for the playoff game this
weekend.


Orange Lemon Cake
http://www.notonlypizza.com/2010/06/...e-lemon-cake//

Ingredients:

1 medium organic orange
1 organic lemon
6 oz. raw peeled almonds (sf used almond meal from Trader Joe's)
1 cup unbleached all purpose flour
1 Tbs. aluminum free baking powder (sf used what was on hand)
4 extra large eggs
½ tsp. sea salt
1 ½ cups raw cane sugar, granulated white sugar is also fine
2/3 cup extra virgin olive oil

powdered sugar for decoration




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