On Wed, 18 Jan 2012 23:46:48 +0000 (UTC), "I'm back on the laptop"
> wrote:

> sf > wrote in news:nkaeh7l5iefbue0fsgpu9tthi02ntte3hr@
> 4ax.com:
>
> >
> > 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.
>
>
> Even though I probably can't eat it, that sounds *great*!!
>
> Might have to make it for the SO and others to enjoy on Australia Day
> (26th)..... and serve with plenty of whipped cream :-)
>

Happy Australia Day and enjoy! I'm using 2T of chopped rosemary next
time, IMO one wasn't enough. Also, I browned the nuts in 5 minute
increments. 5 minutes and stir. 10 minutes was enough.

`````````````````````````````````
> >
> > 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
> >
>
> (I'll finish it off for you..............)
>
> Preparation:
>
> Wash the lemon and orange well, put them in a pan and cover with water.
> Don’t worry if the fruit will float it’s perfectly normal.
> Cook them over medium-high heat until the water starts boiling, then
> reduce the heat and let the citrus simmer for 30 minutes. Drain and let
> them cool.
>
> In the meantime preheat the oven to 325°F. Spread the almonds on a
> baking sheet, and bake until they look golden brown and smell toasty,
> about 10 to 15 minutes (15? in my oven). They really have to be toasted
> otherwise the cake won’t taste right. Set them aside to cool.
> When the almonds are completely cool, grind them in a food processor
> using the pulse function until they reach a sandy consistency. Set
> aside.
>
> Heat up the oven to 350°F, and grease with the olive oil a 9-inch round
> springform pan.
>
> When the citrus is cool, cut the orange in half and discard the seeds
> then cut the lemon in 2 parts, scoop out and discard its pulp and seeds.
> Cut the orange (peel and pulp) and the lemon rind in big chunks, put
> them in the food processor and grind them until you almost reach a
> coarse paste consistency.
>
> Beat the eggs with salt until foamy and light in color then gradually
> add the sugar. Whisk in the flour mixture.
>
> Add the citrus paste, almonds, and olive oil, and beat at low speed
> until well combined but don’t overwork the batter.
> Pour the cake batter into the springform pan, and bake for 50? to 1 hour
> depending on the oven, or until a toothpick inserted in the center comes
> out clean.
>
> Cool the cake in its pan and then remove the rind. Sprinkle the cake
> with powdered sugar before serving.
>
> Notes:
> Let sit the cake for few hours before serving. It tastes even better the
> next day. To keep it soft wrap it with plastic wrap and keep it at room
> temperature.
>
>
>
> Peter
> Tasmania
> Australia


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